IN THE KIT
12 ozchicken breast
2strips of bacon
6 ozlinguini noodles
6 ozchicken stock/balsamic vinegar
6 ozheavy cream
1 ozgarlic butter
Salt & pepper
Kitchen Items Needed
Large non stick skillet
Medium pot with lid
Bring a pot of water to boil;
Cut the bacon into small pieces;
Cut the chicken breasts in half lengthwise for 4 thinner pieces;
Season chicken with salt, pepper, dredge in flour;
Remove stems, thinly slice mushroom caps;
Remove leaves from stem, roughly chop parsley.
Add pasta to boiling water with a pinch of salt. Cook 8-10 minutes until al dente. Strain, put back in pot & toss with garlic butter. Cover with lid to keep warm.
Heat a large skillet over medium high. Add bacon & fry it over medium-high heat until crispy. Take out of the pan, set it aside on a plate. Leave about 2 tablespoons of the bacon fat in the pan.
Cook the chicken in the same skillet for 4-5 minutes/side until golden, it out of the pan & put on same plate as bacon.
Add olive oil to same skillet & heat on medium. Add mushrooms, cooking until the water has cooked out and they get a nice sear (about 6-8 minutes). Turn down heat as needed.
Take the mushrooms out of the pan, set on same plate as chicken/bacon.
In the same skillet, stir in the chicken stock/balsamic vinegar, & scrape the brown bits from the bottom of the pan. Let it bubble until the liquid reduces by half (about 2 minutes or so).
Stir in the cream, & then add the chicken, bacon, & mushrooms back to the pan. Cook it for 5 minutes or so until the sauce thickens & the chicken cooks through. Stir in the spinach, & cook for another minute or two until it's wilted.
Divide noodles between two plates. Serve with chicken & plenty of sauce, scooping up all the veggies. Top with parsley & enjoy!