12 oz spaghetti or angel hair
2 T of The Olive Bin's Basil Olive Oil, divided
1 lb boneless skinless chicken breasts
Salt & pepper
6 slices bacon
2 cloves garlic
2 C diced tomatoes (canned or fresh)
3 C baby spinach
3/4 C heavy cream
1/2 C grated Parmesan
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and reserve 1 cup pasta water.
Meanwhile, in a large skillet over medium-high heat, heat 1 T olive 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.
In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop.
Pour off the bacon fat and to skillet add 1 T olive oil, garlic, tomatoes, and spinach and season with salt and pepper.
Add heavy cream, Parmesan, and 1/2 cup pasta water and let simmer, then add Pasta, chicken and Bacon and toss until fully coated. Enjoy!
