Chicken and Bacon Florentine

Chicken and Bacon Florentine


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Make this dish with Bertolli Premium Pasta Sauce and you'll fall in love!

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  • 3 slices bacon, chopped
  • 2 boneless, skinless chicken breast halves (about 8 oz.)
  • 1/4 C. shredded Asiago or Parmesan cheese
  • 1 10-oz. pkg. baby spinach leaves
  • 1 clove garlic, finely chopped
  • 1 pkg. Bertolli® Premium Sun Ripened Tomato & Olive Pasta Sauce, heated according to pkg. directions

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In a 12-inch nonstick skillet, cook bacon over medium-high heat, stirring occasionally, 4 minutes or until crisp. Remove bacon and reserve 2 tablespoons drippings.

Season chicken, if desired, with salt and black pepper. In reserved drippings, cook chicken over medium-high heat, turning once and sprinkling with cheese, 6 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm.

In same skillet, add spinach and garlic and cook, stirring frequently, 2 minutes or until spinach is wilted.

On serving plates, evenly divide Sauce. Top with spinach, then chicken and bacon. Garnish, if desired, with additional Asiago cheese.


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