Yield: 4 Servings

Adapted from Facebook – @SlowCookerRecipeTips · Kitchen/Cooking

Originally for slow cooker, I converted this for stove top and deleted the sun-dried tomatoes. Seemed like too many different flavors.

• 12oz penne pasta
• 1TBS vegetable oil
• 1lb chicken fillet thighs, diced
• 5large shallots sliced
• 4slices short cut bacon finely diced
• 1tsp minced garlic
• 10oz cooking cream
• 114 oz can cream of chicken soup
• 6oz jar basil pesto
• 1cup baby spinach leaves (1 oz)
• 1cup grated cheese (optional)
• ½cup grated parmesan cheese
• Salt & pepper as needed.

Pasta: Boil pasta until just beginning to soften, drain and cool under cold water.

Sauté: Add oil to a 12” sauté pan over medium high heat. Add and cook diced bacon until almost crispy.

Reduce heat to medium and add shallots, garlic and chicken and sauté over medium heat until the chicken is lightly browned, about 5 minutes.

Add cream of chicken soup, pesto, cream, cover and cook for 5 to 10 minutes until chicken is cooked through.

Finish: Add pasta to sauté pan and cook for a few minutes to finish pasta.

Stir in baby spinach leaves and cook until just wilted.

If using, layer with cheese. Cook on low until cheese has melted. 1 to 3 minutes.

Taste and adjust seasonings.