Chicken & Bacon Florentine

• 3 slices bacon, chopped
• 2 boneless, skinless chicken breast halves (about 8 oz.)
• 1/4 cup shredded Asiago or Parmesan cheese
• 1 package (10 oz.) baby spinach leaves
• 1 clove garlic, finely chopped
• 1 package Bertolli(R) Premium Sun Ripened Tomato and Olive Pasta Sauce, heated according to package directions

1. In 12 inch nonstick skillet, cook bacon over medium-high heat, stirring occasionally, 4 minutes or until crisp. Remove bacon and reserve 2 tablespoons drippings.
2. Season chicken, if desired, with salt and black pepper. In reserved drippings, cook chicken over medium-high heat, turning once and sprinkling with cheese, 6 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm.
3. In same skillet, add spinach and garlic and cook, stirring frequently, 2 minutes or until spinach is wilted.
4. On serving plates, evenly divide Sauce. Top with spinach, then chicken and bacon. Garnish, if desired, with additional Asiago cheese.

bacon, chicken, parmesan cheese, baby spinach leaves, clove garlic, tomato

Taken from www.epicurious.com/recipes/member/views/chicken-bacon-florentine-1270572 (may not work)