2cupuncooked noodles of choicegluten free or wheat
1lbchicken breastcut into small pieces
1tbspgarlic infused olive oilor normal EVOO
1pintcherry tomatoes
1cuporganic half-n-half
1/4cupwhole milk ricotta
1/4cupshredded mozzarella
3-4piecescooked bacon, chopped
1/4cupsundried tomatoes in oilplus 1 tbsp oil from jar
handfulfresh spinach
pinchkosher or sea salt
red pepper flakesoptional
Instructions
Cook the pasta according to directions. Drain and set aside.
Cook the chicken in the garlic infused olive oil on medium-high heat. Once it is all nearly cooked through, add in the cherry tomatoes. Cook until they’ve blistered and burst.
Reduce heat to low and stir in the half-n-half, ricotta, and shredded mozzarella. Add the cooked noodles and coat them with the cheesy mixture.
Stir in the bacon, sundried tomatoes, and fresh spinach. Cook until the spinach has wilted.