1. Season chicken with salt and pepper. Divide and layer spinach leaves over top of each chicken breast.
2. Wrap a bacon rasher around each chicken breast to enclose spinach. Place chicken in a shallow baking dish lined with baking paper.
3. Cook in a hot oven (200C) for 20 minutes, or until cooked through. Slice thickly.
4. Meanwhile, cook fettucine pasta in a large saucepan of boiling, salted water until tender. Drain and set aside.
5. Pour sauce and olives into the same large saucepan. Bring to boil. Return pasta to pan
with basil. Stir to combine.
6. Serve chicken over pasta with garlic bread.

Tip: Try spreading a teaspoon of olive tapenade over chicken breasts before topping with spinach. Cooked chicken can be served cold. Refrigerate, then cut into thin slices and serve with a salad.