Penne Pasta with Spinach and Tomatoes (and Bacon and Chicken)
8 oz. penne pasta
4 slices chopped bacon
2 Tbsp. olive oil
2 c. fresh baby spinach leaves, coarsely chopped
2 cloves garlic, minced
1/4 c. red or white wine vinegar
1 c. chopped cooked chicken
1 c. chopped tomatoes (halved cherry tomatoes or chopped roma tomatoes work nicely)
1/3 c. freshly grated Parmesan cheese
Prepare pasta according to package directions. While pasta is cooking, salute bacon in olive oil in a large skillet until crisp. Remove bacon from pan, leaving oil in pan, and set bacon aside. Add spinach and garlic to oil in pan, sauté until spinach is wilted. Add vinegar and continue to cook for 2 minutes. Add tomatoes and chicken; cook until tomatoes are softened and hot, about 2-3 minutes more. Add well-drained cooked pasta and bacon to the pan and gently toss to combine pasta and sauce. Sprinkle with cheese before serving.
Straight up honesty here: this recipe is from the pasta box (it fits with my culinary philosophy!). Of course, I tweaked it a bit (I added the chicken, and used white wine vinegar instead of red), but it was just about as much of a recipe follow as you'll get out of me these days.
And it was G O O D! I've been on a vinegar kick anyway, but haven't added it to a cooked sauce. The result was zippy and subtle at the same time - a nice little punch that wasn't overwhelming.
And here, my friends, is the pasta box itself:
We like things fancy here, ya'll.
When we've not been eating pasta box recipes, here's what we've been up to:
... Sitting in boxes on tables
... considering our level of thankfulness for warm ski lodges
... posing for family portraits
... looking our finest in every possible fabric pattern
... enjoying the fruits of the Mister's labor: a snow cave/fort/stadium/fire pit/maze extravaganza
What's winter for, if not snow and pasta boxes?