3 strips of bacon
1/2 pound of chicken tenders, cubed
1 clove of garlic
1 10 ounce package of frozen chopped spinach, thawed and squeezed dry
1/2 cup of Parmesan cheese, grated
2 eggs, beaten
Splash of white wine
Alfredo Sauce:
4 tablespoons butter
2 tablespoons flour
1/2 cup cream
6 tablespoons grated Parmesan cheese
Salt and pepper to taste
1/2 pound penne pasta
Cook cubed bacon in a large saute pan until crisp. Remove to drain. Add cubed chicken and saute until no longer pink. Add garlic and cook a minute more. Add chopped spinach and cook until warmed through.
Meanwhile cook pasta according to package directions.
Beat together the eggs and Parmesan cheese.
Make the alfredo sauce. Melt butter in a sauce pan. Add the flour and stir together for a minute to let flour cook. Slowly add the cream and whisk until thickened. Add the cheese and continue cooking until cheese is incorporated.
Drain pasta and add to skillet. Immediately add the egg mixture and toss to cook the eggs. Add the alfredo sauce and stir to combine. Pour pasta into a serving dish and sprinkle with bacon and extra Parmesan cheese if desired.