Chicken & Shrimp Fettuccine

1. 1

   Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings.

2. 2

   In the same skillet, saute chicken in reserved drippings until no longer pink. Remove and keep warm.

3. 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 fettuccine and add to skillet. Stir in the chicken and shrimp; heat through. Remove from the heat. Sprinkle with bacon and remaining cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.