Heat one tablespoon of the olive oil in a deep, nonstick frying pan. Add the chicken breasts and bacon. Cook over a high heat for 4-5 minutes or until the chicken is no longer pink and the bacon is crisp.
Heat the second tablespoon of olive oil. Add the onions and mushrooms, cook until the onions are translucent and mushrooms are cooked (about 5 minutes). Add the garlic and cook another minute.
Pour in the wine and let it bubble over a high heat until it has virtually evaporated.
Add the spinach, the cream, pasta, and parsley. Season with salt and pepper, stir well. Cover the pan and cook for 4 minutes more until the chicken is cooked all the way through. Serve hot.
COOKING TIPS:When cooking the bacon and chicken, if the oil gets too brown just discard it and wipe the pan before starting the next step.Don't crowd the pan when cooking the meat or mushrooms. This will add steam and won't allow it to brown properly. Make sure your pan is large enough.Adding different vegetables can give you a new dish every time you make it! The day I took the photos for this post I used onions, mushroom, and spinach, but I've made this recipe using anything from asparagus, peas, shallots, red onions, and broccoli. It's really versatile and absolutely scrumptious!