Creamy Chicken and Bacon Pasta

 

Ingredients:

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 ounces bacon, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1/2 cup white wine
• 5 tablespoons half-and-half
• 1 cup baby spinach
• 8 ounces cooked pasta
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and bacon and cook until browned and cooked through, about 5 minutes. Remove from the skillet and set aside.
2. Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the onion and mushrooms and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
3. Pour in the white wine and bring to a boil. Reduce heat and simmer until the wine has reduced by half, about 2 minutes.
4. Stir in the half-and-half, spinach, pasta, and cooked chicken and bacon. Season with salt and pepper to taste. Cook until heated through, about 2 minutes.
5. Garnish with fresh parsley and serve immediately.

Tips:

• For a richer flavor, use heavy cream instead of half-and-half.
• Add other vegetables to the dish, such as asparagus, peas, or broccoli.
• If you don't have white wine, you can use chicken broth or water instead.
• Serve with a side of crusty bread to soak up all the delicious sauce.