Chicken Bacon Florentine Fettuccine

Ingredients

• Bacon

  Raw, cured pork

  8 strip or 96g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Spinach

  Raw

  ½ package (10 oz) or 142g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  2 tsp or 4g

• Whole milk

  3.25% milkfat, with added vitamin D

  2 cup or 488g

• Pasta

  Fresh-refrigerated, plain, as purchased

  12 oz or 340g

• Parmesan cheese

  Shredded

  1 cup or 80g

Directions

1. Cook bacon until crispy. Drain on paper towels and chop.
2. 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.
3. 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.
4. Sprinkle in the parmesan, mixing until the cheese is melted.
5. Serve hot and enjoy!

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