Creamy and delicious with avocado and almond milk, and it’s Paleo friendly! Tender pieces of chicken and crispy bacon with tender crisp zucchini and a garnish of tomato and fresh basil.
|8||slices Maple Leaf® Natural Selections® Bacon, chopped|
|2||Large zucchinis, thinly sliced into spaghetti strips *see tip|
|Juice of half a lemon|
|1 cup||(250 mL) Almond milk|
|Salt and pepper|
|1||(400 g) Package Maple Leaf® Prime® Fully Cooked and Sliced Chicken Breast Strips|
|1 cup||(250 mL) Cherry tomatoes, halved|
|Fresh basil leaves|
COOK bacon over medium heat in a large skillet for 8-10 minutes or until crisp. Remove using a slotted spoon and place on a paper towel lined plate to drain. Reserve the bacon drippings.
MEANWHILE place avocado, garlic, lemon juice and almond milk in a food processor. Season with salt and pepper and blitz until smooth.
HEAT bacon drippings in the same skillet over medium heat and add zucchini strips. Season with salt and pepper and toss to coat. Cook for 2-3 minutes or until tender crisp. Toss in chicken strips and pour avocado mixture over top. Toss together.
SERVE garnished with cherry tomatoes and fresh basil leaves.
Use a vegetable spiralizer to make vegetable pasta easily or cut into thin slices using a Y-shaped peeler or simply use a mandolin.
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