Tuscan-style chicken in a frying pan

Ingredients:

• 340 g fettuccine pasta
• 4 slices bacon, cut into pieces
• 450 g chicken fillet, cut into 2 cm pieces.
• 2 cloves garlic, crushed
• 4 plum tomatoes, chopped
• 1 cup heavy cream
• 140 g spinach
• 3/4 tbsp. grated parmesan
• 3 tbsp chopped fresh basil

Preparation:

1. Bring a large saucepan of salted water to a boil. Cook the fettuccine according to package directions; drain.
2. Meanwhile, place the bacon in a large cold skillet and cook over medium heat, stirring occasionally, until crisp, about 8 minutes; transfer to a plate with a slotted spoon.
3. Season the chicken lightly with salt and black pepper and place it in the pan in a single layer. Cook, undisturbed, until golden brown on the bottom, 2-3 minutes. Continue cooking, stirring occasionally, until cooked through, about 4 more minutes. Transfer to a plate with the bacon.
4. Reduce heat to medium and add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a boil, then add the spinach and stir until completely wilted. Add the bacon, chicken, fettuccine, and Parmesan and toss with tongs to evenly distribute the ingredients; season with salt and pepper to taste. Sprinkle with basil and serve.