8 slices bacon (I cut mine into pieces before cooking)
3 large chicken breasts, sliced into strips
1 1/2 tsp Salt
1 tsp pepper
1 tbs Italian seasoning
2 tsp paprika
3 tbs minced garlic
2 cups spinach
3 small tomatoes, diced
2 cups cream (or half and half for a thinner sauce)
1 1/2 cup shredded Parmesan
½ teaspoon red pepper flakes
10 ounces Penne Pasta, cooked according to directions
Combine the chicken with Italian herbs, salt, pepper and paprika (make sure to mix well so chicken is evenly coated. Set aside.
Fry the bacon until crispy. Remove to a paper towel to drain, crumble if you did not cut before cooking.
In the same pan that you cooked the bacon, cook the chicken until no longer pink.
Add garlic and cook until fragrant.
Add spinach and tomatoes, and cook until spinach is wilted.
Pout in the cream and add the Parmesan, bring to a boil.
Gently mix in penne pasta and bacon, make sure pasta is well coated with sauce mixture.
Garnish with more grated Parmesan and parsley if desired.
**Shared with me by Nicole Shamron, a family friend**