This is simple and quick to put together!
INGREDIENTS
- 5 quarts. water
- 2 teaspoon Sea salt
- 5 slices bacon
- 3 Tablespoons frozen chopped spinach
- 1/2 cup pasta sauce
- 1 cup Provel cheese
- ½ cup freshly grated Parmesan cheese
- 1 pkg gluten-free pasta, we like elbows
- 1 tsp black pepper
- ½ tsp gluten-free buffalo sauce
- 1 Tablespoon gluten-free chili sauce
- 4 teaspoons chopped garlic
- 1 chopped onion
- ½ teaspoon Swerve or sweetener of choice
- ¾ cup chicken broth
- 4 Tablespoons butter
DIRECTIONS
Bring the water to a boil. Add the salt.
Dice the bacon and cook in a skillet over medium heat for 8–10 minutes, or until crisp. Remove the bacon from the pan, leaving the bacon fat.
Add chopped onion to bacon fat and cook until translucent.
Add the black pepper, chili sauce, buffalo sauce, Swerve and garlic to the skillet with the bacon fat. Cook over medium heat for 1 minute, or until the spices and garlic are fragrant.
Meanwhile, cook the spinach until tender, remove from heat. Grate the Parmesan cheese.
Add the pasta to boiling water and cook, uncovered, until al dente, stirring occasionally.
Add the spinach and pasta sauce to the skillet and cook for 4–5 minutes.
Remove pasta out of the water, drain, and transfer it to the skillet. Add the chicken broth, cooked bacon, cheeses, and butter to the skillet. Simmer over medium heat, stirring continuously, until the cheese is melted and the chicken broth is slightly thickened. Serve immediately.
