Creamy Chicken Linguine

There is nothing better then pasta....I swear! Pasta is just one of those foods that i absolutely love and could honestly have it for breakfast haha! This pasta is super delicious and packed full of veggies and yummy chicken! Pasta needs to have a tasty base, veggies, a protein of some sort and some deeeliiccious parmesan! This pasta ticks ALLLL those boxes! 

Feeds 4

400g Chicken tenderloins, Sliced into bite sized pieces
250g linguine (or however much your fam needs!) 
2 Bacon Rashers, sliced into strips
100g Button mushrooms, Sliced
100g Baby Spinach
50g Sun dried tomatoes (roughly 5)
6 broccoli florrets, chopped
1 Brown onion, thinly sliced
1 Large garlic clove, crushed
1/2 small red chilli, deseeded and chipped
1/2 cup Chicken stock
1 cup thickened cream
2 tablespoons of Olive oil
Salt, Pepper and Parmesan (all to taste) 

Boil water and cook pasta until ALMOST cooked (you still want it to be slightly hard as it'll cook in the sauce) 
In a large pan, heat one tablespoon of olive oil on a high heat. 
Add chicken pieces into the pan and season with salt and pepper, stir constantly, browning each piece. 
Once cooked, remove from the pan. Add another tablespoon of olive oil and add onion, garlic, bacon and the chilli. Cook for 5 minutes. 
Add mushrooms, broccoli and cook for a further 2-4 minutes.
Add chicken back into the pan and stir through. 
Add chicken stock, heavy cream and sun dried tomatoes Stir through until it has begun to heat. Add a pinch of salt and pepper here (make sure you taste!) 
Add the *almost* cooked pasta into the pan and stir through. Leave to soak up all the juices in the pan, which will fully cook the pasta! 
Before you're almost ready to serve, throw in the baby spinach and stir though, leave to wilt. 
Sprinkle a little bit of parmesan and serve!