Bacon and Chicken Carbonara with Broccoli and Protein Pasta
Ingredients
- 1 lb. organic chicken breast
- 3/4 pound nitrate-free bacon
- 1 Tablespoon arrowroot powder
- 1/2 cup full-fat coconut milk
- 6 eggs
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1 Tablespoon avocado oil
- 1 Tablespoon fresh flat leaf Italian parsley, chopped
Sides
- 1 box gluten free protein pasta
- 4 cups raw spinach
Directions
1) Cook the bacon in a large skillet, save the bacon fat. When the bacon is finished cooking and crispy, remove from the pan and set-aside.
2) Cut the chicken into small pieces, dust it with arrowroot powder, salt & pepper, and cook in the bacon fat about 8 minutes until crispy and done. Remove the chicken, add 1 tbsp avocado oil.
3) Over medium heat, whisk in the arrowroot powder to the bacon grease/avocado oil, and let cook for a few minutes.
4) While the arrowroot cooks, combine eggs, coconut milk, seasonings, parsley, salt and garlic powder in a bowl until all yolks are fully incorporated.
5) Pour eggs into pan, stirring frequently, and cook in bacon fat until still wet but cooked through (about 3 minutes)
6) Slice bacon into 1/4 inch strips, add to serving bowl and top with egg mixture, and chicken.
7) Cook the pasta according to directions on the box.
8) Serve with spinach and pasta in 4 servings.