- 6 strips bacon, chopped
- 2 chicken breasts, sliced
- 5 ounces spinach
- 4 cloves garlic, chopped
- 2 tsp salt, 2 tsp pepper
- 5 cups milk
- 1 lb dry penne pasta
- 1 cup parmesan cheese, grated
Cook the bacon in large pot over medium-high heat until crispy. Add the chicken and cook until no pink is showing. Remove the chicken. Cook the spinach, garlic, salt, and pepper with bacon until spinach is wilted. Put the chicken back in, add the milk; stir. Bring milk to a boil, then add pasta. Stir constantly for about 10 minutes until pasta is cooked. Add the cheese and mix until melted. Makes 4-6 servings.