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Chicken and Bacon Florentine

By: Bertolli  
"Browned chicken breasts, spinach and bacon are served atop a savory sun-ripened tomato and olive pasta sauce, then sprinkled with shredded Parmesan cheese. "

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Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

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Original Recipe Yield 2 servings
 

Ingredients

  • 3 slices bacon, chopped
  • 2 (4 ounce) boneless skinless chicken breast halves
  • 1/4 cup shredded Parmesan or Asiago cheese
  • 1 (10 ounce) package baby spinach leaves
  • 1 clove garlic, finely chopped
  • 1 (13.5 ounce) package Bertolli® Premium Sun Ripened Tomato & Olive Pasta Sauce, heated according to package directions

Directions

  1. Cook bacon in 12 inch nonstick skillet over medium-high heat, stirring occasionally, 4 minutes or until crisp. Remove bacon and reserve 2 tablespoons drippings.
  2. Season chicken, if desired, with salt and black pepper. Cook chicken in reserved drippings over medium-high heat, turning once and sprinkling with cheese, 6 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm.
  3. Add spinach and garlic into same skillet and cook, stirring frequently, 2 minutes or until spinach is wilted.
  4. Evenly spoon hot sauce onto serving plates. Top with spinach, then chicken and bacon. Garnish, if desired, with additional cheese.
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