Creamy Chicken Bacon Pesto Pasta
by Pierce Abernathy
for 4 servings
6 strips bacon, sliced
2 chicken breasts, sliced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
2 onions, sliced
4 cloves garlic, minced
5 oz (140 g) spinach
5 cups (1.2 L) milk
1 lb (455 g) fettuccine
½ cup (110 g) pesto
1 cup (110 g) parmesan cheese
parmesan cheese, for garnish
fresh parsley, for garnish
In a large pot or dutch oven over medium-high heat, cook the bacon until crispy.
Add chicken and season with salt, pepper, and garlic powder. Cook until no pink is showing, then remove the chicken.
Add onion and garlic and cook until softened.
When onions are caramelized, add spinach and cook until wilted
Add milk and bring to boil.
Add fettuccine into boiling mixture and cover.
Cook fettuccine on medium heat until milk thickens and pasta is cooked (about 7 minutes).
Mix back in the chicken. Stir in the pesto and parmesan.
Garnish with parsley and additional parmesan
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