- 6 bacon strips
- 2 chicken breasts
- 2 teaspoons of salt
- 1 teaspoon of pepper
- 1 teaspoon of garlic powder
- 2 onions (sliced)
- 4 garlic cloves
- 30g of spinach
- 5 cups of milk
- 450g of fettuccine
- 1/2 cup of pesto
- 1 cup of parmesan
Cook the bacon in a large pot over a medium-high heat until crispy.
Add chicken and season with salt, pepper and garlic powder. Then cook until the meat doesn’t show any more pinkness and subsequently remove it from the pot.
Add the onions and garlic and cook until softened.
Once the onions have been caramelised, add the spinach and cook until wilted.
Add milk and bring to the boil.
Add the fettuccine to the boiling mixture and cover.
Cook the fettuccine on a medium heat until the milk has thickened and the pasta has been cooked (about 7 minutes).
Mix it back into the chicken and then stir in the pesto and parmesan.
Garnish with parsley and additional Parmesan, then serve.
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