1-1 1/2 lbs boneless skinless chicken, cut into bit sized pieces
2 slices bacon/pancetta, thinly chopped (i used 2 small italian sausage links)
2 cups cooked pasta (i used brown rice spirals)
3 tbs olive oil
2 tbs butter (or coconut oil)
1 garlic clove, pressed
1/2 lemon, squeezed
1/2 tsp thyme
1 tsp parsley
1 1/2 cups marsala cooking wine
salt
3 cups spinach, rinsed
1-2 small zucchini, chopped

Directions:
1. In a large sauce pan, cook bacon/pancetta, drain any fat.

2. Add olive oil, garlic, and chicken and saute (4-6 minutes).

3. Cover and simmer with butter and then add the marsala, lemon, and thyme. Simmer another 8 minutes until wine sauce has thickened, covered. Add zucchini and parsley, cover for 2 minutes.

4. Serve over pasta and spinach leaves.

Salt to taste.

Serves 4.

Depending on how soft you like your spinach, you could place the spinach in your sauce pan and cover for a minute to wilt…without heat. It was just delicious!