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• 300 g fettuccine
• 30 g butter
• 2 chicken breasts
• 0.5 tsp salt
• 0.5 tsp pepper
• 2 cloves garlic cloves
• 0.5 cup dry white wine
• 0.5 cup chicken stock broth
• 1.25 cups cream
• 0.75 cup parmesan
• 70 g baby spinach
• 100 g sun dried tomato strips
• 120 g bacon
• parmesan
• parsley

Steps

1. Cook pasta in a large pot of salted boiling water for time per packet minus 1 1/2 minutes.
2. Just before draining, scoop out a mugful of pasta cooking water. Then drain pasta.
3. Sprinkle both sides of chicken with salt and pepper.
4. Melt half the butter in a large skillet over hig heat.
5. Add chicken and cook for 2 minutes on each side until deep golden.
6. Remove chicken onto plate, rest for a few minutes then shred with 2 forks.
7. Turn down heat to medium high. In the same skillet, add remaining butter and garlic.
8. Cook garlic for 30 seconds until golden, then add wine.
9. Simmer rapidly, stirring to scrape the brown bits off the bottom of the pan. Once mostly evaporated, add chicken broth, cream, parmesan and sun dried tomato.
10. Simmer on medium for 3 – 5 minutes, stirring leisurely, until it reduces and thickens.
11. Add spinach, chicken and cooked pasta.
12. Toss for 1 1/2 – 2 minutes on the stove, until sauce thickens and coats the pasta strands. Use pasta cooking water if needed if it gets too thick.
13. Serve immediately with parmesan, crumbled bacon and parsley (if desired).