Pasta With Chicken and Bacon

Directions

1. Cook 12 ounces rigatoni according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
2. In a large skillet, cook the bacon over medium-high heat until crisp, 5 to 6 minutes; remove and crumble.
3. Add the chicken to the bacon drippings in the skillet and cook over medium-heat, turning, until cooked through, 3 to 4 minutes. Add the tomatoes and cook, tossing, until beginning to soften, 1 to 2 minutes.
4. Add the chicken mixture, spinach, bacon, and ¼ cup of the reserved pasta water to the pasta and toss to combine (add more water if pasta seems dry).