Starting the week out with a doozy. There are more ingredients than I would normally have but it really brings a lot of flavor to the dish. Serves four.
- 1 Pound of Boneless Chicken Breasts
- 1 Package of Bacon
- 1 Package of Spinach Chopped
- 1 Avocado Cubed
- 1 Tomato Diced
- 1 Red Onion Diced
- 1 Box of Fusilli
- Salt and Pepper
Pasta
Bring a pot to boil and cook the Fusilli until it is tender. Check the box for specific details. Once it’s finished drain and add to a bowl. Mix in the desired amount of chopped spinach, avocado, tomato, and onion. Set aside.
Bacon Chicken
Cut the breasts into cubes about 1″x1″ and wrap with 1/2 slice of bacon. Place in a deep pan, then dump in water to fill up half the pan. Bake covered in the oven at 375º for about an hour. Double-check and make sure the chicken is done as the timing could be different on the size of chicken cubes you have.
Once the chicken is done, I through the cubes in the skillet to crisp up the bacon and give it some color. Place chicken on top of the salad and serve, or you can mix it all up and serve.
