3 1/2 cups chicken broth
8 oz uncooked penne pasta (2 1/3 cups)
1/4 teaspoon black pepper
2 tablespoons butter
1 bag (5 oz) fresh baby spinach
1 1/2 cups grape or cherry tomatoes, halved
1 package (12 oz) applewood smoked bacon, cooked and coarsely chopped
Shredded Parmesan cheese, chopped fresh chives or chopped fresh basil leaves, if desired
1. In 4-quart Dutch oven, heat chicken broth, pasta and black pepper to boiling over high heat. Reduce heat to medium; simmer uncovered 11 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
2. Reduce heat to medium-low. Stir in butter until melted. Gradually add spinach, stirring constantly, until starting to wilt. Remove from heat; stir in tomatoes and bacon. Top with remaining ingredients.
Cooking your bacon ahead of time will save on meal prep.
Serve pasta with a side of warm and crusty buttered garlic bread.