Creamy Chicken Bacon Spinach with Noodles

2 lb of chicken breast flattened to uniform thinness

2 tbsp olive oil (if needed)

1/2 lb bacon chopped

3 C of spinach

1/2-3/4 C of chicken stock

½ C heavy cream 

1/4 C white wine

salt

pepper

garlic powder

2-3 tbsp arrowroot

1/4 C chicken stock

DIRECTIONS

Cook chopped bacon in skillet over medium heat until crisp, remove leaving grease in the pan.  Add olive oil if more oil is needed, increase heat to medium high. Season chicken with salt, pepper. Add chicken. Cook on first side until it’s a nice brown, turn and brown on second side. I always use a meat thermometer to check doneness. Remove and let rest.

To pan add chicken stock, heavy cream and white wine and deglaze pan and simmer for about 5 minutes. Add spinach and let wilt. Next add the arrowroot powder mixed in chicken stock to thicken, lower heat to low.Season with additional garlic powder, salt and pepper to taste. Chop chicken and add back to pan. Serve over noodles of your choice! We used the Trader Joe’s gluten free egg noodles!

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