Ingredients
for 4 servings
- 6 strips bacon, sliced
- 2 chicken breasts, sliced
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 onions, sliced
- 4 cloves garlic, minced
- 5 oz spinach
- 5 cups milk
- 1 lb
- ½ cup pesto
- 1 cup parmesan cheese
- parmesan cheese, for garnish
- fresh parsley, for garnish
Preparation
- In a large pot or dutch oven over medium-high heat, cook the bacon until crispy.
- Add chicken and season with salt, pepper, and garlic powder. Cook until no pink is showing, then remove the chicken.
- Add onion and garlic and cook until softened.
- When onions are caramelized, add spinach and cook until wilted
- Add milk and bring to boil.
- Add fettuccine into boiling mixture and cover.
- Cook fettuccine on medium heat until milk thickens and pasta is cooked (about 7 minutes).
- Mix back in the chicken. Stir in the pesto and parmesan.
- Garnish with parsley and additional parmesan
- Enjoy!
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