Ingredients
| 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 |
Directions
- 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.
