In larage skillet over medium heat, cook bacon 4 to 5 minutes or until desired crispness. Add onion and saute' 5 to 6 minutes or until onion is tender.
Stir in chicken stock and sage; simmer 1 to 2 minutes. Add spinach and cook until spinach just wilts. Salt and pepper to taste.
Toss linguine with sauce and serve sprinkled with Parmesan cheese.
Originally Submitted
6/14/2011
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