Ingredients
-
4 bacon slices, cut into strips
-
2.2 lb. cooked chicken breast diced
-
4 zucchini 3 medium or 4 medium/small
-
1 cup sliced mushroom
-
½ teaspoon garlic powder
-
1/3 teaspoon dried oregano
-
1/3 teaspoon dried thyme
-
1/3 teaspoon
dried basil
-
1 tablespoon extra-virgin
olive oil
-
1 white onion,
chopped
-
2 garlic cloves,
crushed
-
½ teaspoon red
pepper flakes
-
1 cup heavy cream
-
½ cup chicken
broth
-
1 cup baby
spinach
-
2 egg yolks
-
4 - 5 tablespoons
Parmigiano Reggiano or Grana Padano cheese, grated
-
1 tablespoon per
dish Sundried tomatoes garnish (optional)
Directions
Cook
and dice chicken breasts and set aside
Spiralize the zucchini and set aside.
Preheat
a non-stick skillet med high heat & add chopped bacon
Let
bacon cook until the fat is translucent and meat is beginning to crisp.
Once the bacon is crisp and a deep golden brown, add the zoodles.
Season it with garlic powder, oregano, thyme, basil, salt, and
pepper.
Add
extra virgin olive oil, chopped onion, red pepper flakes, and crushed garlic
cloves in the same skillet.
Cook
until chopped onion is lightly golden.
Add
In sliced mushroom
Pour
in heavy cream and chicken broth.
Add spinach, and stir well to combine.
Cook
over medium-low heat for a couple of minutes (4-5) or until spinich is soft.
Stir
in chicken and cook for one more minute.
Remove
from the heat and add in egg yolks and parmesan cheese.
Stir
well to combine.
Top
with sundried tomatoes
Serve
and enjoy.
Recipe Note
Cook until most vegetable juices have reduced, before heavy cream and chicken
broth.