Ingredients

Ingredients scaled to: 1 serving

6 3/8 oz raw Boneless Skinless Chicken Thighs (181 grams)

1/8 tsp Garlic powder (0.31 grams)

1 3/16 strip cooked Bacon (9.6 grams)

1/8 cup, chopped Onions (16 grams)

3/8 tsp Garlic (1.1 grams)

3/16 cup, fluid (yields 2 cups whipped) Heavy whipping cream (47.6 grams)

3 3/16 tbsp Chicken broth (48 grams)

1 1/3 tbsp Parmesan cheese (6.7 grams)

3/16 tsp Italian Seasoning (0.80 grams)

3/16 tbsp, chopped Basil (0.53 grams)

5/8 cup Spinach (18 grams)

 

 

Directions

Directions are based on the original recipe of 5 servings

1. In a large skillet, cook bacon. Leave grease in pan and toss in chicken, sprinkle garlic powder and salt and pepper. Continue to saute the chicken until it is thoroughly cooked through. Remove the chicken from the skillet and set aside.

2. In the same skillet add ½ cup of chopped onion and saute for a few minutes until they start to become tender. Add in 2 tsp minced garlic and saute for another 30 seconds. Whisk in the heavy whipping cream and the chicken broth, scraping the bits off the bottom of the skillet. All of those bits are loaded with flavor and help layering flavors.

3. Mix in the Parmesan cheese, chopped basil and Italian seasoning. Toss in the crumbled bacon, and 2-3 cups of fresh spinach. Cook until the spinach has begun to wilt. Add the chicken back to the skillet, and toss to coat in the sauce. Sprinkle in additional salt and pepper to taste

4. Simmer for 3-5 minutes longer, plate and serve.

 

Per serving: 461 Calories • 5.3g Carbs (0.7g Fiber) • 30.2g Fat • 42.5g Protein