Ingredients

12 oz. spaghetti or angel hair
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts or Rotisserie Chicken
salt
Freshly ground black pepper
6 slices bacon
2 cloves garlic
2 c. diced tomatoes (canned or fresh)
3 c. baby spinach
½ c. heavy cream
⅓ c. grated Parmesan
Basil, for garnish

Directions

1. spaghetti or angel hair according to package directions until al dente. Drain and reserve 1 cup pasta water. Note – I did not like the recipe with angel hair – only because this type of pasta seems to easily be overcooked. I used thin spaghetti, which worked very well, and next time I am going to try making it with gemelli or rotini.

2. Meanwhile, in a large skillet over medium-high heat, heat 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. If using the rotisserie chicken there is no need for this step and no need for any extra salt and pepper.

3. In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop.

4. Pour off half the bacon fat and to skillet add 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 spaghetti or angel hair and toss until fully coated.

5. Add chicken and bacon and toss, then garnish with basil and serve.