Chicken Pasta Spinach Bacon (Print-Friendly Version)
Chicken, fusilli, bacon, feta, and spinach tossed in a fresh mustard vinaigrette for a satisfying meal.
# What You’ll Need to Make This:
→ Salad
01 -
450 g fusilli pasta
02 -
2 boneless, skinless chicken breasts (approximately 450 g total)
03 -
1 teaspoon garlic powder
04 -
Kosher salt, to taste
05 -
Freshly ground black pepper, to taste
06 -
1 tablespoon extra-virgin olive oil
07 -
4 slices bacon, cooked and crumbled
08 -
300 g grape tomatoes, halved
09 -
60 g packed spinach leaves
10 -
60 g feta cheese, crumbled
11 -
1/4 medium red onion, thinly sliced
12 -
2 tablespoons freshly chopped dill
→ Dressing
13 -
60 ml extra-virgin olive oil
14 -
45 ml red wine vinegar
15 -
1/2 teaspoon Italian seasoning
16 -
1 clove garlic, minced
17 -
1 tablespoon Dijon mustard
18 -
Kosher salt, to taste
19 -
Freshly ground black pepper, to taste
# How to Prepare:
01 -
In a large pot of boiling salted water, cook fusilli until al dente following package directions. Drain thoroughly and transfer to a large mixing bowl.
02 -
Season chicken breasts evenly on both sides with garlic powder, salt, and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sear chicken until golden brown and fully cooked, approximately 8 minutes per side. Remove from heat and let rest for 10 minutes. Cut into 2.5 cm pieces.
03 -
In a medium bowl, whisk together 60 ml olive oil, red wine vinegar, Italian seasoning, minced garlic, and Dijon mustard. Season to taste with salt and freshly ground black pepper.
04 -
Add chicken, bacon, grape tomatoes, spinach, feta cheese, red onion, and dill to the bowl with pasta. Pour dressing over the mixture. Toss gently until all ingredients are evenly coated. Serve immediately.
# Extra Tips:
01 -
Allowing the chicken to rest before slicing preserves juiciness and enhances flavor integration.
02 -
For best results, toss the salad just before serving to maintain texture.