Pasta Florentine

• 7 ounces, weight Pasta, I Used Spaghetti
• 1 whole Onion
• 2 cloves Garlic
• 1 Tablespoon Butter
• 2 whole Chicken Breasts
• 2 Tablespoons Seasoned Flour
• 4 slices Bacon
• 1 bunch Spinach Or Other Green Leaf
• 3-58 ounces, weight Plain Yoghurt
• 1/2 cups Cream
• 1 tablespoon, 2 teaspoons, 1- 1/4 pinches Rum
• Salt And Pepper, to taste
• Mixed Herbs, To Taste

1. Cook the pasta according to packet instructions.
2. Once its done, drain it and set aside.
3. Chop the onion and garlic and fry in the butter over a medium heat until they are a bit softened.
4. Cut the chicken into chunks, dredge in seasoned flour (flour plus pepper to taste), and add it to the onion and garlic pan.
5. Once the chicken is seared and browned, snip the bacon rashers (slices) directly into the pan.
6. Add seasoning, including mixed herbs, and continue frying for about five minutes.
7. Slice the spinach into ribbons and add it to the pan.
8. Stirring regularly, continue to fry.
9. Once the spinach is entirely wilted, add the yoghurt and cream.
10. Heat through before adding the shot of rum.
11. Season, and allow to simmer over a low flame for up to ten minutes.
12. Serve with the pasta.

weight pasta, onion, garlic, butter, chicken breasts, flour, bacon, yoghurt, cream, rum, salt, mixed herbs

Taken from tastykitchen.com/recipes/main-courses/pasta-florentine/ (may not work)