Shrimp & Chicken Pasta

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Saucy and special, this hearty pasta works as well for Wednesday night as it does for a Saturday dinner with company. You'll love the rich combination of bacon, chicken, shrimp and fresh baby spinach.

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Ingredients

  • 8 ounces uncooked fettuccine
  • 4 bacon strips, chopped
  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
  • 2 cups fresh baby spinach, coarsely chopped
  • 3/4 cup heavy whipping cream
  • 1/2 teaspoon dried sage leaves
  • 1/2 cup grated Parmesan cheese, divided
  • 3/4 pound peeled and deveined cooked medium shrimp

Preparation

Step 1

Cook fettuccine according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp.
Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings.
In the same skillet, saute chicken in reserved drippings until chicken juices run clear.
Remove and keep warm.
Add the tomatoes, spinach, cream, sage and 1/4 cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted.
Drain fettuccine and add to skillet.
Stir in the chicken and shrimp; heat through.
Remove from the heat.
Sprinkle with bacon and remaining cheese. Yield: 5 servings.


Read more: http://www.tasteofhome.com/recipes/chicken---shrimp-fettuccine#ixzz3RMHu0RHs

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