|16 oz||Pastene Italian Nidi|
|kosher salt and freshly ground black pepper|
|4||bacon slices, chopped|
|1 lb||chicken tenders, cut into 1” pieces|
|2 tsp||Pastene Minced Garlic|
|1||14.5 oz Pastene Fire Roasted Diced Tomatoes|
|1 cup||heavy cream|
|5 oz||fresh baby spinach|
|¾ cup||Pastene Grated Parmesan Cheese|
|3 Tbsp||fresh basil, chopped|
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and set aside.
- Cook the bacon in a large, cold skillet, over medium-high heat, flipping occasionally, until crispy, about 8 minutes. Transfer to a paper towel lined plate.
- Cut the chicken into 1” cubes and sprinkle the chicken lightly with salt and pepper. Add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. 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, until fragrant, 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 tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.