My family loved this dinner! I loved how it tasted too, but my favorite part is how easy it was to make. You can lighten it up by replacing the cream with half-and-half and using turkey bacon. I hope you enjoy this!

Chicken and Shrimp Fettuccine

8 oz. uncooked whole grain fettuccine
2 tablespoons olive oil
1 lb boneless skinless chicken breasts, cubed
1 can (14.5 ounce) diced tomatoes with garlic and onion, drained
2 cups fresh baby spinach, coarsely chopped
3/4 cup heavy whipping cream
1/2 teaspoon dried sage leaves
1/2 cup grated Parmesan cheese, divided
3/4 lb peeled and deveined cooked medium shrimp
4 bacon strips, chopped

1. Cook fettuccine according to package directions.
2. Heat olive oil in a large skillet over medium heat. Add the cubed chicken and saute until completely cooked. Remove and keep warm.
3. Add the tomatoes, spinach, cream, sage and 1/4 cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted. Drain the fettuccine and add to the skillet. Stir in chicken, shrimp, and bacon; heat through. Remove from the heat Sprinkle with the remaining cheese.

 

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