Lisa’s Tuscan Chicken Pasta

Lisa Walker


I made this last night and the family sure loved it ???? this is a keeper. I hope you Enjoy it as much as my family did ????

pinch tips: Perfect Pasta Every Time


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Stove Top



1 package . vermicelli noodles
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
freshly ground black pepper
6 slices bacon
2 cloves garlic
1 package mushrooms sliced
2 c. diced tomatoes (canned or fresh)
3 c. baby spinach
1 c. heavy cream
1tsp basil
½ cup fresh grated parmesan cheese plus some for garnish

Directions Step-By-Step

In a large pot of salted boiling water, cook vermicelli according to package directions until al dente. Drain and reserve 1 cup pasta water. Meanwhile, in a large skillet over medium-high heat, cook bacon till crisp, set aside. Season chicken with salt and pepper and cook until cooked through, in the bacon grease, 6 minutes per side. Transfer to a cutting board and slice into cubes. In the same frying pan, add garlic, mushrooms, tomatoes, spinach and season with salt and pepper and basil. Add heavy cream and 1 cup pasta water and let simmer, then add vermicelli and cheese and toss until fully coated. Add chicken and bacon and toss, then garnish with more cheese and serve.


About this Recipe

Course/Dish: Pasta
Main Ingredient: Chicken
Regional Style: Canadian
Other Tags: Quick & Easy, For Kids