Travel to Tuscany with this pasta dish!

1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and reserve 1 cup pasta water.

2. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through, 4 minutes per side. Transfer to a cutting board and slice into strips.

3. In a second skillet, cook bacon until crispy.

4. To chicken skillet, add garlic, tomatoes, spinach and season with salt and pepper. Add heavy cream and 1/2 cup pasta water and let simmer, then add spaghetti and toss until fully coated.
Add chicken and bacon and toss, then garnish with basil and serve.

12 oz. spaghetti
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
6 slices bacon
2 cloves garlic
2 c. diced tomatoes (canned or fresh)
3 c. baby spinach
1/2 c. heavy cream
1/3 c. grated Parmesan
Fresh basil, for garnish

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