Chicken Fettucini

• 1 Tbsp. olive oil
• 1 oz. raw bacon, chopped
• 4 oz. boneless breasts, cut into bite size pieces
• salt and pepper to taste
• 1/2 tsp. fresh minced garlic
• pinch of dried thyme, crushed
• 4 Tbsp. chicken stock
• 2 oz. zucchini, sliced into 1/2-inch rounds
• 1/2 c. cream
• 4 leaves fresh spinach, torn into bite size pieces
• 1 oz. diced tomato
• 8 oz. fettucini, cooked and drained
• 3 Tbsp. Parmesan cheese
• additional Parmesan (garnish)

1. Heat oil in a large saute pan.
2. Add bacon and saute until most of the fat has softened.
3. Add chicken.
4. Sprinkle with salt and pepper.
5. Continue to saute until bacon is cooked.
6. Add garlic, thyme, zucchini and chicken stock.
7. Turn heat to high and cook for 1 minute.
8. Add cream and cook until mixture starts to thicken.
9. Add tomato, spinach, fettucini and cheese.
10. Bring mixture back to a boil.
11. Toss well and turn out onto serving plate.
12. Garnish with additional cheese.
13. Makes 2 (large) servings.

olive oil, bacon, boneless breasts, salt, garlic, thyme, chicken stock, zucchini, cream, fresh spinach, tomato, fettucini, parmesan cheese, additional parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=310169 (may not work)