Spaghetti with Chicken, Garlic and Spinach

I really like this dish and I am now hooked on using fresh spinach in recipes! I found the original recipe on the Technicolor Kitchen and have made several modifications to the recipe. I originally made it for David and I with, no real changes to the recipe and we really enjoyed it. When it came to my turn to host girl's night, I thought this would be a different meal than we have had in the past. I decided though the girls would probably like it with chicken, so I went ahead and added it. It was a great addition and everyone loved it. I will definitely make it again. I was thinking though it might be fun to use tofu one day instead of the chicken. Ah! So many possibilities!

Sorry for no pictures either!

Spaghetti with chicken, garlic and spinach
Source: Technicolor Kitchen
Serves: 8

1 box spaghetti
1/3 cup (80ml) extra-virgin olive oil
1 cup diced bacon
4 chicken breasts cut into bite size pieces
6 garlic cloves, thinly sliced
sliced red chili, to taste - I couldn't find this so I substituted, 2 tsp. of red pepper flakes
1/3 cup of white wine
3oz spinach - I used a whole package of baby spinach as it wilts down so much
salt and freshly ground black pepper
small handful finely chopped parsley
finely grated Parmesan cheese

Cook the spaghetti in a large saucepan of boiling water as directed on the packaging.

Meanwhile, in frying pan over medium heat, add the olive oil and bacon. Cook until almost crispy. (If you want a healthier version, drain off the bacon fat after the bacon is cooked and add 1/2 cup of chicken or vegetable broth) Add the chicken, garlic and chili and cook, stirring frequently, until the chicken is cooked through. Add the white wine and cook, stirring, for about 20 seconds.

Drain the pasta and add to the frying pan with the spinach. Toss to coat in the sauce until the spinach is wilted. Season with salt and pepper and sprinkle with the parsley.

Serve with lots of Parmesan.