Chicken & Spinach W/ Spaghetti Alla Carbonara

• 1 lb or 3 or 4 medium-sized chicken breasts(
• 1 pound dry spaghetti
• 3 TBS extra-virgin olive oil
• 4 ozs pancetta or even bacon slabs(cubed or cut into strips)
• 2 Large eggs
• 1 half cup chopped onion
• 4 garlic cloves, finely chopped
• 1 cup grated Parmigiano-Reggiano or (extra for serving)
• Black pepper (ground fresh)
• 4-6oz package frozen spinach (thawed, chopped & drained)
• 1 small bunch flat-leaf parsley (chopped)

1. Boil large pot of salted water for pasta. Prepare sauce & other ingredients while pasta is cooking so that spaghetti will be hot when sauce is done.
2. Place your chicken breast into a large skillet on medium-high with 3 TBS of the oil. Salt and pepper lightly. Cook thoroughly. Remove from pan to rest. Add pasta to water and boil 8-10 mins until done(al-dente).
3. Add bacon to oil and juices left in skillet,and render until bacon is crisp. Remove and save. Add onion to pan and sweat until clear. Add in garlic and saute briefly to soften. Wring excess water from spinach and add to pan. Heat through. Chop and add chicken back to pan.
4. Drain spaghetti and add to skillet along with bacon. Save some water in case you need to thin out the sauce. Toss spaghetti in pan throughly to coat with drippings. While still hot mix eggs & cheese well in a bowl to make sauce. Remove pan from heat and pour mixture over pasta. Toss all ingredients briskly so eggs thicken but do not scramble. Use pasta water to thin sauce if needed. Top with parsley to garnish.

chicken, extravirgin olive oil, bacon, eggs, onion, garlic, black pepper, frozen spinach, flatleaf parsley

Taken from www.epicurious.com/recipes/member/views/chicken-spinach-w-spaghetti-alla-carbonara-1213146 (may not work)