#3813 - Chicken Bacon Spaghetti

(by Shirley McNevich)

1lb. raw spaghetti
1 TBSP olive oil
1lb. boneless/skinless chicken breasts
salt
pepper
6-8 slices bacon
2 cloves garlic (minced)
2 cups diced tomatoes
3 cups baby spinach
1/2 cup heavy cream
1/3 cup fresh grated Parmesan cheese

Cook spaghetti in salted water according to box directions--drain but DO NOT RINSE and save 1 cup of the pasta water. In a Dutch oven over medium heat add the olive oil--add the bacon and cook until bacon is crispy. Place the bacon on paper towels but leave the drippings in the Dutch oven. Salt/pepper both sides of the chicken--place it in the bacon drippings and cook chicken on both sides until no longer pink inside. Remove chicken, place it on a cutting board and cut it into bite sized pieces. Add the minced garlic, diced tomatoes and baby spinach to the Dutch oven (and add salt/pepper to your taste). Add the heavy cream, grated Parmesan cheese and the reserved 1 cup pasta water--stir to mix and turn heat back to simmer and let the mixture simmer until mixture thickens (while stirring). Turn heat back to medium and add the drained pasta to the sauce mixture--toss to coat/stir until hot. Crumble the bacon. Add the crumbled bacon and chicken pieces to the spaghetti mixture--toss to coat/stir until hot enough to serve.