Penne with Chicken, Bacon, and Tomatoes

12 oz Penne pasta

6 oz bacon, cut into 1 inch strips

1 1/2 pounds chicken, cut into 1 inch pieces

1/2 tsp salt

1/4 tsp pepper

1/2 cup dry red wine or chicken broth

1 (28 oz) can diced tomatoes, undrained.
5 oz fresh baby spinach

Cook pasta and drain.  Meanwhile, heat large pot over heat until hot.  Add bacon; cook 6-8 minutes or until brown.  With slotted spoon, place bacon on paper towel lined plate.  Sprinkle chicken with salt and pepper.  Pour out all but 1 Tbsp of the bacon drippings from pot.  Add chicken; cook for 5 minutes or until browned and no longer pink in center, stirring frequently.  Place on plate with bacon.  Add wine (or broth) to pot.  Bring to a boil; boil 1 minute.  Add tomatoes; simmer 6 minutes or until bubbly and juices have reduced slightly.  Return chicken and bacon to pot.  Add spinach.  Heat 1-2 minutes or until heated through.  Serve over penne.

Serves 4