When I have a little shrimp left over and I want to have pasta, I add chicken to make up the a great dish of goodness!
Start to finish: 30 min.
Makes: 5 servings
8 oz. uncooked fettuccine
4 bacon strips, chopped
3/4 lb. boneless skinless chicken, cubed (leftovers)
1 can (14oz) diced tomatoes ( with garlic, onion, drained)
2 cups fresh baby spinach, chopped
3/4 cup heavy  whipping cream-(I used Half-Half)
1/2 tsp. dried sage leaves
1/2 cup grated Parmesan cheese, divided
3/4 lb. peeled and cooked medium shrimp (leftovers)
1. Cook fettuccine according to package. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Reserving some bacon fat for later.
2. In the same skillet, saute chicken in reserved drippings until chicken juices run clear. Remove and keep warm.
3. Add the tomatoes, spinach, cream, sage and 1/4 cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted. Drain fettuccine and add to skillet. Stir in the chicken and shrimp; heat through. Remove from heat. Sprinkle with bacon and remaining cheese.ENJOY!!