Ingredients :
- 17 oz bag dry spaghetti or spaghetini (any long pasta I'm sure will do)
- 1 tbsp extra virgin olive oil
- 1 lb boneless skinless chicken breast
- Salt and pepper
- 6 slices bacon
- 2 cloves garlic chopped
- 2 cups diced tomatoes (canned or fresh), I used canned diced tomatoes with Italian seasoning already in them
- 3 cups fresh baby spinach (or 1/2 box or bag of frozen leaf spinach, thawed and squeezed)
- 1/2 cup heavy cream
- 1/3 cup grated parmesan cheese
- 1/2 cup reserved pasta water gathered before you drain the pasta
Method :
- In a large pot of salted boiling water, cook the pasta according to directions. Save your water from here before you dump your pasta to drain
- Meanwhile in a large skillet, heat the oil, season the chicken breast on both sides with salt and pepper. Cook the chicken over medium high heat 4-5 minutes per side until cooked through. Move the cooked chicken to a cutting board and cut into slices
- In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate to drain, then chop into pieces of just crumble it... Your choice
- Pour off half the bacon fat back into the larger skillet. Over medium heat - add garlic, tomatoes, and spinach and season with salt and pepper. Stir well to combine. Add heavy cream, Parmesan, and 1/2 cup pasta water. Stir again then let simmer 5 minutes or so
- Add the spaghetti and toss until fully coated. Add chicken and bacon and toss again to mix. Serve sprinkled with additional Parmesan if desired. Enjoy!!
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