1/2 C. quartered artichoke hearts (rinse if marinated)
1/2 C. sliced sun dried tomatoes
1 C. heavy cream
1/2 C. white wine
2 C. baby spinach
3/4 C. grated parmesan cheese
1/4 C. fresh basil, chopped
Instructions
Bring a large pot of water to a boil and cook fettuccine according to package directions.
Meanwhile, in a large skillet, cook bacon over medium high heat until crispy. Remove bacon with a slotted spoon to a bowl and set aside.
Add chicken to skillet and cook until golden, stirring occasionally, until cooked through then transfer to bowl with the bacon.
If needed, add a little olive oil to the pan and sauté the mushrooms until softened and browned. Add garlic and stir about 30 seconds until fragrant.
Add tomatoes, artichoke hearts, sun dried tomatoes, cream and white wine. Bring to a simmer, then add spinach and stir until spinach is wilted.
Add bacon, chicken, cooked fettuccine, parmesan cheese and basil to the skillet and toss until combined and well coated. Season to taste with salt and pepper. Top with additional shredded parmesan, if desired.