Spinach Artichoke Chicken Tetrazzini:

Ingredients:

• 1 pound spaghetti
• 12 ounces sliced mushrooms
• 1/2 pound bacon
• 1 (14 ounce) can quartered artichoke hearts
• 1 cup chopped spinach
• 6 cloves fresh garlic, minced
• 1 cup chicken stock
• 1-1/2 cups heavy whipping cream
• 1 (8 ounce) package cream cheese
• 1-1/2 cups shredded parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup bread crumbs
• 1 tbsp butter, melted
• 1/4 cup shredded parmesan cheese
• 2 large boneless, skinless chicken breasts, cooked

Instructions:

Preheat oven to 400 degrees.

Bring water to a boil in a large pot.

Meanwhile, In a large skillet, fry bacon until crisp. Reserve bacon grease, crumble bacon and set aside.

Cook pasta to "al dente" according to package directions.

In a dutch oven, over medium heat, place reserved bacon grease, garlic and mushrooms. Cook for 5-6 minutes, or until mushrooms are golden and soft. Add artichoke hearts and spinach, cook for 2-3 minutes, then add chicken stock and cook for additional 5-6 minutes, or until reduced by about half. Break cream cheese into smaller chunks and place into mixture. Whisk to combine. Add whipping cream, 1-1/2 cups parmesan cheese, salt and pepper. Cook for 5-6 minutes, or until mixture has thickened nicely. Taste and adjust seasoning as needed. Mix in bacon, chicken and cooked spaghetti.

Place mixture  in a large (4 quart) baking dish. Toss melted butter, bread crumbs and 1/4 cup parmesan in a small bowl and sprinkle over the top.

Bake in preheated oven for 15-20 minutes, or until pasta is bubbly and breadcrumb mixture is golden brown and crispy.

Remove from oven and serve with some delicious crusty bread and a green salad. Enjoy!