Step 1

Heat half the oil in a large frying pan over medium-high heat. Add chicken. Cook, turning, for 5 minutes or until golden and browned. Transfer to a plate.

Step 2

Add remaining oil to pan. Add onion and bacon. Cook, stirring, for 5 minutes or until onion softens and bacon is golden. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Transfer 1/4 of the bacon mixture to a bowl. Cover to keep warm.

Step 3

Return chicken to pan with cream, stock, parmesan and 1 1/3 cups water. Bring to the boil. Reduce heat to medium. Simmer, uncovered, stirring occasionally, for 10 minutes or until chicken is cooked through and sauce has thickened.

Step 4

Stir in peas and spinach. Cook for 1 to 2 minutes or until heated through. Remove pan from heat. Stir in lemon rind. Season with salt and pepper. Sprinkle with reserved cooked bacon. Serve with crusty bread.