Pasta with Sun Dried Tomatoes, Bacon, Cream and Other Stuff

• Meat

  • 1 lb Bacon, thick cut

• Produce

  • 4 cups Baby spinach, fresh
  • 2 Shallots, large
  • 4 oz Sun dried tomatoes

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 1 4 ounce can Black olives

• Pasta & Grains

  • 1 lb Fusilli pasta

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Red pepper flakes

• Dairy

  • 1 cup Heavy cream

Found on thespicyapron.com

Description

Directions

• Cook pasta in heavily salted water to al dente according to package directions. Drain and drizzle with a bit of olive oil and set aside.
• Using the same pot as you did for the pasta (so you only have to wash one pot!), cook bacon over medium-high heat until crisp (approximately 5-7 minutes). Remove with a slotted spoon and drain on a paper towel. Set aside.
• Reduce heat to medium and add shallots to the remaining bacon grease and cook until soft. Add sun dried tomatoes, olives, red pepper flakes, and pepper. Cook another minute, stirring constantly. Add chicken broth and bring to a low simmer. Add spinach and stir until well coated. Cover and let the spinach wilt for a couple of minutes. Stir thoroughly. Add cream and heat through for a couple more minutes. Add cooked pasta and bacon and stir until combined and heated through (2 more minutes). Serve in large bowls and dig in!