Chicken Bacon Pesto Pasta

by Jenna Perkins

2 chicken breasts, diced
4-6 bacon strips, cut into pieces
2 tsp salt
1 tsp pepper
1 tsp garlic powder
2 onions
1 tbsp minced garlic
5 oz spinach
5 cups milk
1 lb angel hair pasta (or any pasta you want, the recipe called for fettuccine but I like angel hair more)
1/2 cup pesto
1 cup parmesan

You can cook the chicken and bacon before you come, or you can cook them in the dutch oven.

Add the bacon pieces into the dutch oven and cook until crispy. Once the bacon is crispy, add the chicken, salt, pepper, and garlic powder. After the chicken is cooked all the way, remove the chicken from the dutch oven. Add the garlic and the onion and cook until the onions are soft. Then add the spinach. Stir it until together and let the spinach get wilted. Then add the milk and bring it to a boil. This will require more briquettes underneath the dutch oven, with the lid covering the top of the dutch oven. Once the milk is boiling, add the angel hair pasta. The pasta will cook and the milk will thicken within 6-10 minutes. Add the chicken back into the pasta with the pesto and parmesan. Stir all together and enjoy!