One pot, and simple for a weeknight. Makes enough for leftovers. Reheat with a splash of milk to keep it creamy.
In a large pot or dutch oven over medium heat cook the bacon until beginning to crisp.
Remove the bacon with a slotted spoon and turn the heat up to high. Add the chicken and brown.
Remove the chicken and add to the bacon. Cook off whatever liquid remains in the pot until it's bacon grease again.
Reduce heat to medium and add the onions and cook 2min until starting to show color
Add the salt, pepper, red pepper, and garlic. Cook until stuff begins to brown and stick to the bottom of the pot.
Add the spinach
Cook until the spinach is wilted
Add the stock and cream. Bring to a simmer
Add the noodles and turn heat to low. Cook covered, but continuing to stir the noodles for 10 min.
Add the pesto and parmasan. Stir into the sauce
Add the bacon and chicken and stir into the noodles. Turn the heat off and cover. Clean dishes up while the chicken reheats.
Be inspired by people who have cooked this recipe
Share your version with a Cooksnap photo