This cozy, comforting recipe is like a lighter take on chicken alfredo, with the additions of tangy goat cheese and crisp True Story bacon bits. The best part? It can easily be made dairy and/or gluten free.
12 ounces True Story Room to Roam Bacon
1 pound chicken breast, cut thinly into cutlets
1-2 tablespoons avocado oil
1 teaspoon salt
12 ounces pasta, gluten free if needed
4 ounce goat cheese log*
2 cups milk of choice
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon arrowroot powder or cornstarch mixed with 1 tablespoon of water
Chives for topping
*Cream cheese or dairy free cream cheese can also be used.
Directions
Preheat the oven to 375° and line a sheet tray with parchment paper. Place the True Story Bacon on in a single layer and bake for 25-28 minutes, until crispy.
While the bacon is baking, make the chicken. In a large skillet, add the avocado oil and let heat up for 1-2 minutes. Season the chicken and place it on the pan and cook 5-7 minutes per side, depending on the thickness. Most importantly, make sure the chicken is cooked to 160°.
While the chicken is cooking, make the pasta. Bring a large pot of water to a boil. Salt it well and add the pasta. Cook according to package directions and drain. Place back in the pot while the remaining parts of the meal cook.
Once chicken is cooked, remove to a cutting board. Let cool for 5 minutes and then slice. The bacon should be done by now as well. Chop that on the cutting board into small pieces.
Wipe the pan out and make the sauce. Add goat cheese and milk together. Whisk over medium heat, adding the onion and garlic powder. Once smooth, add in the arrowroot/water slurry. Stir until sauce is thickened, about 3 minutes.
Add in the pasta and half of the bacon. Stir to combine. Top with the sliced chicken and remaining bacon and sprinkle with chives. Serve hot.
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