• Cook bacon. Drain, and set aside on a plate with a paper towel.
  5 slices of bacon
• Meanwhile, cover and pound chicken breasts with a meat tenderizer. Then season chicken with salt. Add the chicken, in batches so as not to crowd the pan, with 1 clove of the garlic and brown chicken in the bacon grease about 3-4 minutes on each side. Turn off the flame. Remove chicken to a bowl, cover and set aside.

  Note: As soon as the garlic begins to brown, transfer it to a bowl with a slotted spoon. You will add it back in with the chicken in the final step.
  1 1/2 pounds of boneless, skinless chicken breasts, salt to taste
• Then sauté the spinach on low for about 1 minute, drain, and set aside in the bowl with the chicken.
  5 ounces of baby spinach
• Wipe the skillet clean so it will be ready for your mushrooms.
• Add butter to the skillet and cook your mushrooms, tossing them with a wooden spoon until they're brown about 5 minutes. Then add the remaining 2 cloves of garlic and cook for one more minute. Then season with salt and set aside with the chicken.
  2 tablespoons of butter, 8 ounces of mushrooms

For Chicken Alfredo sauce:

• Wipe the skillet clean again so it will be ready for cooking your sauce.
• Now add cream to the pan and bring it to a low boil for a few minutes. Then turn the heat down and stir in your grated cheese (I use aged Parmigiano Reggiano). High heat can cause the cheese to curdle so be sure the temperature is very low (150 ℉).

  Finally, toss bacon, chicken, mushrooms, garlic, and spinach back into the skillet. Serve warm and enjoy.
  1 cup of heavy whipping cream, 3/4 cup of Parmigiano Reggiano cheese