4 Servings 30 min Cook
8 Strip Bacon
2 Tbsp Olive Oil
4 Breast, bone and skin removed Chicken Breast
1/2 Package (10 oz) Spinach
1 Cup, chopped or sliced Tomatoes
2 Tsp Salt
2 Tsp Pepper
2 Cup Whole Milk
12 Oz Pasta
1 Cup Parmesan Cheese
Cook bacon until crispy.
Drain on paper towels and chop.
Heat the oil in a pot over high heat.
Sauté chicken until it browns, is cooked through, no longer pink, and the juices run clear.
Add the spinach, tomatoes, bacon, salt, and pepper, stirring until spinach is wilted.
Pour in the milk and bring to a boil.
Add the fettuccine, stirring until milk has reduced enough that it coats the pasta.
Sprinkle in the parmesan, mixing until the cheese is melted.
Serve hot and enjoy!
