- 3 slices bacon, chopped
- 2 (4 ounce) boneless skinless chicken breast halves
- 1/4 cup shredded Parmesan or Asiago cheese
- 1 (10 ounce) package baby spinach leaves
- 1 clove garlic, finely chopped
- 1 (13.5 ounce) package Bertolli® Premium Sun Ripened Tomato & Olive Pasta Sauce, heated according to package directions
- Cook bacon in 12 inch nonstick skillet over medium-high heat, stirring occasionally, 4 minutes or until crisp. Remove bacon and reserve 2 tablespoons drippings.
- Season chicken, if desired, with salt and black pepper. Cook chicken in reserved drippings over medium-high heat, turning once and sprinkling with cheese, 6 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm.
- Add spinach and garlic into same skillet and cook, stirring frequently, 2 minutes or until spinach is wilted.
- Evenly spoon hot sauce onto serving plates. Top with spinach, then chicken and bacon. Garnish, if desired, with additional cheese.