Ryan Gregson's 'The Gregson Special'
- Penne pasta
- Sundried tomato
- Arrabiata sauce
- Parmesan cheese
- Heat oil in a large non-stick skillet over medium-high heat. Add diced chicken and bacon; cook 4 minutes. Remove from heat; set aside.
- Reduce heat to medium. Add onion and mushroom; sauté 30 seconds or until soft.
- Add Arrabiata Sauce, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 15 minutes. Add chicken, bacon, sliced capsicum and sun-dried tomato. Simmer 5 minutes.
- Cook pasta according to package directions. Drain. Toss pasta with sauce mixture in a large bowl. Garnish with spinach and sprinkle with cheese.
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