INGREDIENTS <br />Servings: 4 <br />6 bacon strips <br />2 chicken breasts <br />2 teaspoons salt <br />1 teaspoon pepper <br />1 teaspoon garlic powder <br />2 onions, sliced <br />4 garlic cloves <br />5 ounces spinach <br />5 cups milk <br />1 pound fettuccine <br />½ cup pesto <br />1 cup parmesan <br />Garnish <br />Parmesan <br />Fresh parsley <br />PREPARATION <br />1. In a large pot or dutch oven over medium-high heat, cook the bacon until crispy. <br />2. Add chicken and season with salt, pepper, and garlic powder. Cook until no pink is showing, then remove the chicken. <br />3. Add onion and garlic and cook until softened. <br />4. When onions are caramelized, add spinach and cook until wilted <br />5. Add milk and bring to boil. <br />6. Add fettuccine into boiling mixture and cover. <br />7. Cook fettuccine on medium heat until milk thickens and pasta is cooked (about 7 minutes). <br />8. Mix back in the chicken. Stir in the pesto and parmesan. <br />9. Garnish with parsley and additional parmesan <br />10. Enjoy!
