I needed a relatively quick and kid friendly meal, and this was the end result. It can easily be made gluten free.
5 Pieces Bacon, cooked crisp and crumbled (reserve 1 T Grease)
1 Boneless Skinless Chicken Breast, diced small
1 Large Shallot, diced small
2 tsp. Minced Garlic
3 T Flour (use GF if needed)
1/2 Roma Tomato, diced
1 C Fresh Spinach, chopped
1 C Caesar Dressing (GF if needed, I use Kraft Classic Caesar)
1/2 C Vegetable Stock (can use chicken)
1/4 C Shredded Parmesan Cheese
Salt and Pepper
1 Box Rotini Pasta (GF option here)
-Heat bacon grease (can use 1 T Olive oil) in large skillet with lid over medium heat. Add in chicken, sprinkle with salt and pepper. Cook until almost done, still slightly pink. Add in shallot and garlic, cook about 2 minutes, sprinkle in flour. Cook until flour coating starts to brown a bit. Add in tomato and spinach. Cook another 2 minutes.
-Stir in Dressing, stock and cheese. Ensure that everything is well blended. Cover pan, and reduce temperature to low. Cook for 12 minutes. Remove from heat.
-Cook and drain pasta per package instructions. Stir bacon into chicken mixture just prior to serving (too soon and bacon may become less crunchy). Serve over pasta, or mix pasta into chicken mix. Top with additional cheese if you desire. Enjoy!