Chicken, Bacon & Artichoke Pasta with Creamy Garlic Sauce
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INGREDIENTS
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12 ounces penne pasta ( dry )
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1/4 pound bacon ( chopped )
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1 pound chicken breast ( chopped )
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to taste salt and pepper
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1 artichoke hearts ( canned, quartered, drained and chopped )
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1/4 cup sun-dried tomatoes ( julienned )
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5 ounces spinach ( fresh )
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For the Creamy Garlic Sauce:
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2 tablespoons extra virgin olive oil
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2 tablespoons butter
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4 clove(s) garlic ( minced )
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1/4 cup flour
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1 1/2 cups milk ( I used 2% )
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1 1/2 cups chicken broth
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to taste salt and pepper
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3/4 cup parmesan cheese, grated
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2 teaspoons italian seasoning
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1 teaspoon garlic powder
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