8 Servings
2 pounds —Boneless,
Skinless Chicken, cut
into cubes
6 Slices Bacon —roughly
chopped into 1”-2”
pieces
4 garlic cloves —minced
1 cup —heavy whipping
cream
1 cup —chicken broth
1/4 cup —fresh chives,
roughly chopped
4 Tablespoons —organic
red wine vinegar
2 ounces —fresh baby
spinach
1 ounce —sun-dried
tomatoes,
roughly chopped
1-2 Tbsp —Bacon grease
to cook chicken (enough
to cover
the bottom of the pan)
Pink Himalayan Salt to taste
Black pepper to taste
2 teaspoons —xanthan
gum (optional—this is to
thicken
the sauce if you need to)
Creamy Chicken Mushroom Bacon