Bacon Chicken Fettuccine

By KitchenGnome

Ingredients

• 1 package (16 ounces) fettuccine
• 1 pound sliced bacon, diced
• 1-1/4 pounds boneless skinless chicken breast, cubed
• 1 cups sliced mushrooms
• 1/2 small onion sliced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 jar (16 ounces) prepared Alfredo sauce
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/2 teaspoon Italian seasoning
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings.

Sprinkle the chicken with salt and pepper. Cook chicken, mushrooms and onion in the drippings over medium-high heat until meat is no longer pink.

Drain fettuccine; stir into a skillet. Add the Alfredo sauce, spinach, Italian seasoning and bacon. Cook and stir until heated through. Sprinkle with cheese.
Yield: 6-8 servings.