Chicken & Shrimp Fettuccine

Pasta, bacon, shrimp...All these things are delicious things and they were just as delicious when put together. Very easy recipe with not a lot of mess. 

• 8 oz uncooked fettuccine
• 4 bacon strips, uncooked
• 3/4 lb boneless skinless chicken breasts, cubed
• 1 can (14.5 oz) diced tomatoes with garlic and onion, drained
• 2 cups fresh baby spinach, coarsely chopped
• 3/4 cup heavy whipping cream
• 1/2 tsp dried sage leaves
• 1/2 cup grated Parmesan cheese, divided
• 3/4 lb peeled and deveined cooked, medium shrimp

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tsp of drippings. 

In the same skillet, sauté chicken until no longer pink. Remove and keep warm. Add the tomatoes, spinach, cream, sage, and 1/4 cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted. Drain fettuccine and add to skillet. Stir in the chicken and shrimp; heat through. Remove from heat. Sprinkle with bacon and remaining cheese. 

Serves 6

Total Time: 30 min

Recipe from Taste of Home