Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 lb chicken breast (, sliced)
  • salt and pepper
  • 3 garlic cloves (, minced)
  • 2 tablespoons lime juice (freshly squeezed, use less if bottled juice)
  • 1/4 cup chicken broth
  • 1 tablespoon cilantro (fresh, chopped)
  • 2/3 cups heavy cream
  • 2/3 cups milk
  • 1/2 cup Parmesan cheese (shredded)
  • 8 oz spaghetti ((use gluten free brown rice spaghetti for gluten free version))
  • 1/4 cup reserved cooked pasta water
  • 1 teaspoon fresh cilantro (chopped)
  • 8 strips bacon (, cooked, drained of fat, and chopped)

Instruction

  • Heat olive oil in a large skillet on medium-hot heat. Generously season sliced chicken with salt and pepper, add to the hot skillet and cook for about 5 minutes until done. Remove sliced chicken from the skillet.
  • To the same skillet, add minced garlic, lime juice and chicken broth. Cook for 1-2 minutes on high heat, deglazing and scraping the skillet until the liquid is reduced and making sure garlic does not burn and brown too much. Mix in chopped cilantro.
  • Add heavy cream and milk. Bring to boil, the immediately add cheese and mix in until melted, while boiling. Then, remove from heat.
  • Cook pasta according to package instructions, drain, reserving some cooked pasta water.
  • Add pasta to the sauce, along with the half of the chicken and half of chopped bacon. Mix everything in and season pasta with more salt, if needed.
  • Top with the remaining half of the chicken, the remaining half of chopped bacon, and more chopped cilantro.