From Sherry Foster
1/2 cup sliced almonds
1/2 lb bacon
4 cups penne pasta
1 lb fresh spinach
1 1/2 Tbsp dijon mustard
5 Tbsp balsamic vinegar
2 cups grated monteray jack cheese
1/2 cup fresh chipped basil
garlic cloves
2 grilled chicken breasts, sliced
Toast sliced almonds
Cook pasta al dente in salted water
Fry bacon to crispy/crumble, reserving 6 Tbsp of bacon fat in the pan, add garlic and spinach until wilted
Whisk together mustard and vinegar, add drained pasta, cheese, spinach mixture, bacon, chicken, and basil
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