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Pan fry the chicken and bacon in a little olive oil until cooked and set aside.
Saute the onions and garlic in a little olive oil until tender.
Add the diced tomatoes and heat through.
Add the chicken stock and allow to simmer for a few minutes.
Return the Chicken and Bacon to the pan and heat through.
Add the cream and bring it all to a simmer.
Add the cheese and stir through until melted.
Toss the pasta through the sauce and heat.
Add the spinach and then turn the heat off so it wilts.
Season with salt and pepper.
ENJ
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