Chicken Bacon Florentine Fettuccine

Ingredients

• Whole wheat pasta

  Dry

  8 oz or 227g

• Bacon

  Raw, cured pork

  8 strip or 96g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Spinach

  Raw

  4 cup or 120g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Parmesan cheese

  Shredded

  1 cup or 80g

Directions

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
2. In a large skillet over medium heat, cook the bacon until crisp. Transfer to paper towels to drain, then chop or crumble.
3. Add the olive oil to the skillet (leave a little bacon fat if desired). Increase to medium-high and sauté the chopped chicken until browned and cooked through to 165°F, 5–7 minutes.
4. Reduce heat to medium, and stir in the spinach and tomatoes. Cook until the spinach wilts, add salt and pepper to taste, and return most of the bacon to the pan, reserving a little for garnish.
5. Pour in the milk and bring just to a gentle simmer, being careful not to boil. Add the cooked fettuccine and toss, simmering until the sauce slightly reduces and coats the pasta. Splash in reserved pasta water as needed for a silky sauce.
6. Remove from heat and fold in the Parmesan until melted and creamy. Season to taste and garnish with the reserved bacon. Serve hot.