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
3 cups spinach, rinsed
1-2 small zucchini, chopped
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.
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!