A few years back I experimented with low carb dieting and then shifted into macro cycling, and I used my wonderful, patient husband as my guinea pig through it all - taking his measurements, going through the carb flu with him, and whatever else I made him do with these diets.
He married me, this is just part of the deal.
But this recipe in particular was a keeper! I've kept this recipe around but not the diets I had to track and obsess about.
It's great for a gluten-free option and a yummy way to enjoy broccoli, smothered in a buttery cream sauce and bacon.
3-4 strips of bacon, diced
1 cup precooked shredded or diced chicken
1 head broccoli, cut into bite-sized florets
1/2 cup heavy cream
1 Tbsp butter
1/4 cup Parmesan cheese
1/4 tsp garlic powder
Salt and pepper to taste
1) Heat a large skillet over medium-high heat. Add chopped bacon to the pan and cook bacon until brown. Scoop out cooked bacon onto a paper towel-lined plate. Pour out excess bacon grease into a jar or container (you can save the bacon grease for cooking later on if you'd like).
2) Add broccoli florets and cook until broccoli turns a bright green color.
3) Add back in the bacon and chicken. Pour into the pan the heavy cream followed by the butter, Parmesan cheese, garlic powder, salt and pepper. Bring to a simmer and cook about 5-10 minutes until the sauce thickens slightly.