This is one of my fave recipes that I came up with while I was on the Whole30 diet (which is basically just real whole foods for 30 days).
So it complies with the rules of being grain free, sugar free, dairy free, soy free, potato free, corn free and it's also a great recipe for people with allergies and intolerances or sticking to lower carb type meals.
I am a total foodie and needless to say, I want to love the food I'm eating so I go to as much trouble as I can to jazz up a simple wholefood diet.
This Creamy Chicken and Bacon with Vegetable Noodles dish is so very yummy and leaves you feeling like you have eaten something much more decadent than what it actually is! And chicken + bacon + creamy sauce? How can you go wrong right!?
(serves 2 hungry people)
1 large chicken breast or 2-3 chicken thighs
1 large brown onion
1 green zucchini
1 yellow zucchini or just use 3 green zucchini
2 bacon rashers
a handful of flat leaf parsley
1/2 a large head of cauliflower or a whole small head
5 cups of vegetable or chicken stock/broth (you could use water here but the broth makes it I think!)
6 large cloves of garlic (crushed)
2 tblspns of coconut oil
1/2 cup of coconut milk or cream (or preferred milk)
1 tspn salt and 1/2 a tspn of pepper
Place the chicken or veggie stock into a saucepan and bring to the boil, add the cauliflower (cut up into florets) and turn down to simmer, cook with lid on until soft or about 8 minutes.
While this is cooking, saute the crushed garlic on a low heat in a large frypan (you will also use this pan later) with the coconut oil. Don't brown, just saute until soft. You will need to be stirring this constantly but it only takes about 5 mins. Set aside.
When ready, remove cauliflower with a slotted spoon and place in a high powered blender or food processor, add 1 cup of your cooking broth or stock, your garlic and oil, 1/2 a cup of coconut cream, salt and pepper and blend until smooth. Leave in blender or thermie for now.
You will have broth/stock left over. Either freeze into ice cube trays to add to other dishes or refrigerate to make a yummy soup in the near future! Now it's time to spiralise!
Get your veggies and make your veggie noodles with a spiraliser or if you don't have one, you can also use a peeler to peel strips off your veggies to make them like a wide flat noodle.
Then use the same frypan you cooked the garlic in to cook chicken, bacon and onion.
Dice all these up and add to pan at the same in some coconut oil. Cook until onion is transparent, bacon is crispy and the chicken is bouncy!
Toss your noodles in on the top and just stir together and lightly cook, this won't take long (around 5 minutes).
Divide this between 2 bowls and then pour on your creamy sauce, enough to your liking (it is delicious so be as generous as you want!)
Sprinkle with chopped parsley and enjoy!
Tip: Left over creamy sauce can go into a glass container and refrigerated. Reheat on the stove top and use to pour over steamed veggies the following night or used like a bechamel sauce in lasagne or moussaka (recipe coming!).
We kept our sauce for a few days and used it in a couple more dishes the week I made it. 🙂
Yours in Health,