Grain Free Chicken Bacon Basil Alfredo

1. Take a large pot and add cold water. Place on high to start boiling.

2. Take the bacon, slice into little strips and place into a pan to render the fat and crisp up. Once the fat is rendered and bacon is crispy, remove and drain on a plate.

3. Pour out about half of the rendered fat (retain remaining portion) and add the millet flour. Cook till golden brown and when a finger is run through it, the sauce stays put in 2 separate sections, making a basic roux.

4. Add in milk, fresh garlic and dried garlic; stir occasionally. Do this over medium low heat so the milk doesn’t scald.

5. While milk, garlic and roux are cooking, start chopping up your chicken into bite size portions or in strips, whichever you prefer. (I did bite size pieces since we have small children.)

6. Take another pan (I used cast iron) and pour in remaining bacon grease to brown your chicken. If your pan isn’t large enough to fit it all in, brown in batches.

7. Once water is at a rolling boil, add in pasta. Cook till al dente and drain.

8. Once sauce is nice and creamy, add in 1/2 cup cheese and allow to melt. Take off the heat.

9. Roll basil leaves into a log and slice thinly. Add basil to the pot of sauce. Season to taste with salt and pepper.

10. Add sauce to pasta and add in chicken, or add the chicken onto the plate after the pasta has been served up.

11. Top with bacon and remaining cheese. Eat and enjoy!