Decadent spaghetti with chicken and bacon. Made this last night and I had to stop myself

[cynupstateny]

from continuing to eat it. Super rich, creamy and bacony. Probably only make it a couple of times a year but it's worth every calorie. Of course, the fresh spinach makes it healthy!!http://www.delish.com/cooking/recipe-ideas/recipes/a45774/chicken-bacon-and-spinach-spaghetti-recipe/

 

[marilynfl]

After I become a super-star, I'm changing my name to *Super rich, creamy and bacony* ala Prince.

 

[deb-in-mi]

At least you were able to stop yourself - don't know if I could!

 

[cynupstateny]

You're already a super star in my book!

 

[pat-nocal]

Ditto, Deb! Thanks for the link, Cyn, LOTS of great looking recipes at that site.

 

[marilynfl]

smiles from the *super rich, creamy and bacony* artist formerly known as Marilyn

 

[cynupstateny]

Ha!

 

[barb_b]

You had me at bacon...... Thx for posting the rec.... Mmmm

 

[karennoca]

Oh yum, and for once, I have all the ingredients! Thanks for posting.

 

[deb-in-mi]

What the heck - printed! Hello thighs!

 

[cynupstateny]

Felt so guilty the next day I did several miles on the treadmill. Then I ate the leftovers!

 

[pat-nocal]

Attagirl!

 

[pat-nocal]

Made this last night and we enjoyed it.

Next time I might add a couple shakes of red pepper flakes to give a little heat, and maybe some shallots to saute along with the garlic for a little extra flavor. Used about 9 oz. of spaghetti instead of 12 since that was all I had in the pantry last night when I decided to make the dish for dinner. I liked the lesser ratio of pasta to "good stuff".

Thanks for posting the recipe, Cyn.

 

[cynupstateny]

My pleasure, Pat. I should have noted that I used "black and red" in it. Also thought a few sun drie

tomatoes would be nice.

 

[cynupstateny]

Dried

 

[marilynfl]

mine are jiggling *hello* back at you!

 

[mistral]

I don't wanna even *think* about my thighs' jiggles. . . !~(nt)

 

[barb_b]

HA!!!

 

[karennoca]

We had this last night, it is very good. I made it in the morning, found my

baby spinach was less than fresh, so used Russian Red Kale I had picked up at Farmer's Market, sliced it very thin, and added red pepper flakes, along with lemon wedges. Put a good amount of parm cheese on top. It was in a French Oven, so last night I baked it in the oven until warmed through, took the lid off the last 30 minutes and the cheese got a nice, golden crust on it. Lovely dish! The lemons baked along with the pasta and sauce and they were yummy.

It was a toss-up between using the kale or fresh baby arugula also had on had. Since I have never cooked arugula, I decided on the kale. Next time, will make sure I have fresher baby spinach.