3 strips bacon, chopped
2 Springer boneless skinless chicken breasts, sliced
4 cloves garlic, chopped
1 cup mushrooms, sliced
3/4 cup parsley, roughly chopped
1 cup spinach
juice of one lemon
salt and pepper, to taste
2 cups milk
1 cup pasta
1 cup Parmesan cheese, shredded
In a pan over medium to high heat, cook bacon.
Add the chicken when the bacon is almost done and cook the chicken until it reaches 165°F internally.
Add the vegetables, seasoning and lemon juice and mix well.
Cook until the vegetables are softened.
Add the milk and bring to a boil.
Add pasta and cook until soft for about 10 minutes making sure to stir occasionally.
Add the cheese and mix well.
Add more cheese if you’d like and enjoy!