Tuscan Chicken Spaghetti
- 3 chicken breasts
- 8 rashers smoked, streaky bacon
- 2 cloves garlic
- 2 tbsp olive oil
- 1 cup heavy cream
- 2 tomatoes, roughly chopped
- spaghetti, cooked, for two people
- 1 bag spinach
- salt and pepper
- 1/2 cup parmesan, grated
- a few basil leaves
Start by frying your chicken breasts in the oil over medium heat for 6 minutes each side. Season with salt and pepper as you go. Set aside.
Add your bacon rashers to the same pan and fry until crisp. Remove.
Add the garlic to the same pan, fry briefly, then add tomatoes. Cook down for 5 minutes before adding the spinach and cream. Cook until the spinach has mostly wilted.
Re-introduce the chicken and bacon, then add the parmesan and basil. Finally add the pasta and a little reserved pasta water.
Toss to coat, finish with a little more parmesan