Dinner time is ALWAYS chaotic at our place. If I don’t have something ready to serve by 5pm, I know I’m in trouble. After a few particularly
crazy busy nights, when the boys just happened to be asleep at the same time I decided to make the most of the opportunity and get dinner ready early. After a quick raid of the fridge and freezer I had a chicken breast, bacon and baby spinach, add in some pasta to satisfy my carb mad boys and I knew we’d be set!
This Chicken, Bacon and Baby Spinach Pasta took around 25 minutes from start to finish to put together, and I couldn’t help but feel a small sense of satisfaction when I was able to quickly heat up dinner at 4.55 – ready in time for two
cranky hungry boys to devour.
It was also a winner with the big people in our house, both my husband and I enjoyed it and there was just enough leftovers for lunch the next day.
You will need:
200g of spaghetti
250g of chicken breast
4 slices of shortcut bacon
1 brown onion
½ red capsicum
1 cup of baby spinach leaves
400g tin of chopped tomatoes
2 cloves of crushed garlic
1 tablespoon of dried mixed herbs
pinch of sugar
Let’s put it together:
Cook the spaghetti as per packet instructions
In a non stick frying pan, add the onion, capsicum and garlic and cook for 2 minutes over a medium heat. Add the diced chicken and bacon and cook for a further 5 – 7 minutes of until the chicken has browned and almost cooked through.
Add the tin of tomatoes, herbs and a pinch of sugar. Stir through and reduce heat to medium/low and cook for a further 5 minutes. Add the baby spinach and cook for a further 2 – 3 minutes or until the spinach is wilted.
Drain the cooked pasta and divide amongst bowls. Spoon the sauce over the top and sprinkle with parmesan cheese to serve.
** This can also be frozen for up to two months.
What is your favourite weeknight meal? I’d love to hear your suggestions!