A lemony, creamy, and cheesy sauce coats this chicken and veggie-loaded pasta dish. Crumbled bacon on top makes it even better!
Truth be told, I made this recipe months ago when I was about to move, when most of my inspiration came from me trying to use every thing in my kitchen so I didn’t have to go to the store.
Buying more groceries to fill my already full fridge was not an appealing option.
This recipe is basically a creation of items that are pretty much always in my kitchen: spinach, onions, bacon, pasta, lemons, and parmesan.
My fridge feels empty without those things, so I try to always have them on hand. I felt pretty lucky I did when I was trying to clean out my freezer (hello, multiple containers of chicken I purchased on sale and then froze for “later”).
Well, it was now later and time to cook that chicken. I usually am not a huge fan of chicken. It’s fine, I guess. It’s just not my favorite thing ever.
I’m certainly not hating on chicken, but I think it needs a little help to be really tasty. And we can all thank bacon, spinach, onions, lemons, and parmesan for making this chicken really tasty.
Making a creamy sauce with the pasta water, parmesan, a little milk, and some lemon juice makes this dish feel rich while not making you feel like you’ve just eaten a pound of butter.
I feel like most white sauces of too rich for me, but this is not.
Don’t worry though because the sauce is not lacking in flavor. It basically proves that you don’t need a ton of butter or cream to make a tasty sauce.
It’s a tough call what makes me love this pasta dish so much. Is it the bacon? or maybe that it has 2 cups of veggies per serving? or that the creamy sauce is oh-so-satisfying but doesn’t make my stomach hurt?
Whatever it is, this cleaning-out-my-kitchen meal tastes nothing like a randomly thrown together dish.
The lemon compliments the spinach and parmesan quite well. All the veggies bulk up the dish, and you get just enough pasta without having too much.
And last but not least, the chicken isn’t boring. Win!
**Check out the recipe and more tips on My Cooking Spot**