Bacon, cream, Parmesan creamy, cheesy chicken and fettuccine.
Level: Easy
Total: 40 min
Active: 30 min
Yield: 4 servings

Ingredients:
Kosher salt and freshly ground blackpepper
12 ounces fettuccine
4 slices bacon, chopped
1 pound chicken tenders, cut into 1-inch pieces
2 cloves garlic, minced
4 plum tomatoes, chopped
1 cup heavy cream
5 ounces baby spinach
3/4 cup grated Parmesan
3 tablespoons chopped fresh basil

Directions:
Bring a large pot of saltedwater to a boil. Cook thefettuccine according to packagedirections; drain.
Meanwhile, put the bacon in alarge, cold skillet, then cookover medium-high heat, stirringoccasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon.
Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3minutes. Continue to cook, stirring occasionally, until cooked through,about 4 minutes more. Transfer to the plate with the bacon.
Reduce the heat to medium and add the garlic, stirring about 30 seconds.Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted.Add the bacon, chicken, fettuccine and Parmesan and toss with until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.