PAN SEARED CHICKEN BREAST & WILTED SPINACH with PARMESAN PASTA

PAN SEARED CHICKEN BREAST & WILTED SPINACH with PARMESAN PASTA

3-4 boneless, skinless chicken breasts

2 tablespoons butter

2 cloves garlic, minced*

1 teaspoon fresh ground pepper

2 ounces white wine

1 lemon, juiced

4 ounces bacon, diced

1 bunch green onions, thinly sliced

3 cups fresh spinach, washed and stemmed

spaghetti, cooked and well drained

1/2 cup fresh grated Parmesan cheese

1 large tomato, diced

*While I prefer fresh garlic, I have found that the roasted jar garlic is a great substitute, especially in the winter.

• Brown bacon until crisp.
• Add onion slices and garlic, sauteing until tender.

• Move bacon and onions to the sides and add butter.
• When butter is melted, add chicken and brown well on both sides.
• In the meantime, prepare the pasta per package directions.

• Remove chicken, keeping warm.
• Add spinach and saute' until spinach wilts.
• Move spinach to outer sides.

• Toss pasta with wine and lemon juice.
• Mound pasta in center of pan.
• Top with Parmesan cheese.
• Layer chicken pieces over top.
• Serve immediately.