Creamy Pasta with Chicken and Spinach

 For best results, time the pasta to finish cooking at the same time as the sauce. Return the drained pasta back to the hot cooking pot and then add the sauce.

Measurements are approximate.

2 slices bacon, chopped
1 6 oz bag fresh spinach, stemmed and torn
1 lb boneless skinless chicken breast, diced
salt and pepper
1 T unsalted butter
1/2 cup Italian blend cheese
1/4 cup grated Parmesan cheese
2 cups pasta, cooked according to package (I used rotini)

Sauce
1 T unsalted butter
2 cloves garlic
1/2 cup chicken broth
1/2 cup half and half or cream

Garnish
diced pimentos
chives
chopped fresh parsley

In a large frying pan or skillet over medium high heat, fry bacon til just crisp. Toss in spinach and stir fry quickly til spinach begins to wilt. Remove mixture from pan.

Sprinkle chicken generously with salt and pepper. Add butter to pan. Fry chicken til starting to brown. Remove from pan with slotted spoon.

In same pan, begin sauce. Add butter and garlic, cooking for about 1 minute, being careful not to brown garlic. Add broth and half and half, cooking til sauce is reduced. Add spinach mixture and chicken back to pan to heat through.

Toss chicken and sauce with hot pasta and Italian blend cheese. Stir in parmesan and serve immediately with garnishes.