Chicken & Shrimp Fettuccine

By CandyH

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

Details

Adapted from tasteofhome.com

Preparation

Step 1

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.

2. In the same skillet, saute chicken in reserved drippings until chicken juices run clear. Remove and keep warm.

3. 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.