In 12-inch skillet, cook chicken and bacon over medium-high heat 5 minutes, turning chicken once.

Stir in carrots, onions, garlic and broth.

Cook uncovered 15 to 20 minutes, turning chicken and stirring frequently, until juice of chicken is clear when thickest part is cut (at least 165°F) and vegetables are tender.

Remove pan from heat; add spinach, salt and pepper.

Stir mixture about Minutes or until spinach wilts.

Stir in sage and lemon peel until well blended.