organic chicken with pesto parmesan cream sauce served on a bed of spiralized zucchini noodles

Chicken with Pesto Parmesan Cream Sauce

4 slices nitrate free bacon

2 large organic chicken breasts (about 1.5 lbs)

Sauce
1 cup organic cream
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 cup organic grated parmesan cheese
1 tablespoon organic corn starch
4 tablespoons organic pesto

salt to taste

In a small mixing bowl, mix all of the sauce ingredients and set aside.

Trim chicken breasts and split in half length-wise to make them thinner and resulting in four pieces of chicken.

In a 12″ frying pan, cook the bacon and set aside on a paper towel to absorb extra grease. Leave a bit of the grease in the bottom of the pan. Crumble the bacon once cool.

Once the bacon is cooling, put the chicken breasts in the frying pan and cook over medium heat, about 5 minutes on each side until done.

Remove the chicken breasts from heat and set on a paper towel on a plate.

In the same frying pan, add in the mixed sauce ingredients. Cook for a few minutes over medium heat until the sauce has thickened. Add additional salt to taste. Remove from heat.

On individual plates, place the chicken breast over a bed of vegetables or (gluten free) pasta of your choice. Add the chicken breast, top with sauce, and sprinkle with bacon bits. Serve warm.

Serves 4.

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