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

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and 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 the bacon until crispy, then drain on paper towels and chop.
2. Heat the olive oil in a pot over high heat. Sauté the chopped chicken breasts until browned and cooked through.
3. Add the spinach, tomatoes, bacon, salt, and pepper, stirring until the spinach is wilted. Pour in the milk and bring to a boil.
4. Add the fettuccine, stirring until the milk has reduced and coats the pasta.
5. Sprinkle in the parmesan cheese, mixing until melted. Serve hot.