1 tbsp olive oil
1/2 cup bacon, chopped
2 boneless skinless Springer chicken breasts, diced
1/2 cup green bell peppers, cut into strips
1/2 cup onions, diced
1 cup spinach
1-1/2 cup water
1 1/2 cup rotini pasta, uncooked
1 jar marinara pasta sauce
1 cup mozzarella and parmesan cheese, shredded
Heat oil in a pan over medium to high heat.
Add bacon to medium heated pan and cook for several minutes.
Add chicken and cook until internal temperature reaches 165°F.
Add vegetables, mix well, and cook for 3-4 minutes or until vegetables are slightly tender.
Add water and pasta.
Cover the lid and bring to a boil.
Add marinara and cheese.
Mix together then cook until pasta is tender for about 10 minutes.
Add more cheese if you’d like and enjoy!