This is not a low calorie meal but it’s just too good not to share.

• 1 pkg pasta (I use @jovialfoods GF)
• 2 chicken breasts
• 1 pkg sliced mushrooms
• 3 pieces bacon chopped
• 1 Tbsp roughly chopped tarragon
• 2 Tbsp Dijon
• 1 C chicken broth
• 1/2 C dry white wine
• 1/4 C heavy cream
• 2 chopped shallots
• 6 minced garlic cloves
• 2 Tbsp butter
• 1 Tbsp olive oil
• Salt
• Pepper

Bring a pot of heavily salted water to a boil.

Cut your chicken breasts horizontally in half.  Salt and pepper both sides.   Drizzle olive oil and butter in pan and over med high heat cook chicken until done about 3-5 min each side.  Set aside.

In same pan, cook your bacon then half way through add your shallots and garlic.  Cook until soft.  Set aside (you should have some bacon grease still in pan)  then add mushrooms to cook until browned on both sides.

Add bacon, onion and garlic back to pan and add in your chicken stock and wine. Let simmer on med heat for about 5 min to reduce.

Add your cream, dijon and tarragon, stir to combine.   Then add in chopped chicken.   Keep stove on lowest heat and cover if possible.

At this time, add your pasta to your boiling water and cook according to directions minus 1-2 min for al dente.  Drain and save 1 cup of the pasta water to add to your sauce.

Pour in 1/3 c of the pasta water at a time until you get the sauce consistency you want.

Throw in your pasta and keep tossing to combine everything.

Add more salt, pepper and tarragon if needed.

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• 1 lb organic chicken cutlets
• 1 pint organic cherry tomatoes
• 4 oz goat cheese
• 1.5 C chicken broth
• 1/4 C basil
• 8 garlic cloves minced
• 2 tbsp grass fed butter
• Olive oil
• 1 pkg @andean.dreams fusilli pasta
• Salt and pepper
• Preheat oven to 400 degrees.

Pound your chicken even thinner than you get from the store. Put cutlets on a cutting board and place a piece of plastic wrap on top of them.  Pound away with a meat tenderizer, heavy rolling pin or a can of veggies.  Generously sprinkle salt and pepper on both sides and set aside so they get to room temp.

Line a baking sheet with aluminum foil.  Put cherry tomatoes, 4 minced garlic cloves, heavy drizzle of olive oil and a couple pinches of sea salt on pan.  Toss well with your hands and then roast for about 15-20 min or until they get blistered and the juices pop.

Heat the 2 tbsp butter and drizzle of olive oil in a pan over med/high heat.  Cook chicken for a couple min each side until they get nice and browned.  Don’t overcrowd the pan or else the chicken won’t get that caramel coloring.  Set aside and cover with foil to keep warm.  In same pan over med heat (add more butter or olive oil if needed) cook other 4 minced garlic cloves until soft.  Add chicken stock and crank up the heat to med/high and let stock reduce a bit about 8-10 min.  Bring heat to low and stir in goat cheese.  Cook down for another 10 min.  Gently stir in your roasted tomatoes w/ garlic and all the olive oil drippings.

While your sauce is cooking, make your pasta according to directions, drain and add pasta to sauce.  Sprinkle torn basil over pasta.   Top with chicken breast, add a dollop of goat cheese and some more basil.  Done.

• 3 ears fresh corn
• 1 basket cherry tomatoes
• 1 zucchini
• 1 C chicken broth
• 1 Tbsp minced garlic
• 1 Tbsp minced shallot
• 4 oz Goat cheese
• Handful torn basil.
• 1/4 tsp paprika
• 1/4 c pasture raised butter
• 1 tsp salt
• 1/2 tsp pepper
• 1 pkg @andeanfarms spaghetti

Preheat oven to 400 degrees.  Toss tomatoes and cut zucchini in some olive oil then sprinkle w/ salt and pepper.  Roast for about 15-20 min.

Bring a pot of generously salted water to a boil.   Cook pasta until al dente.  Save 1 cup of pasta water before draining.

Cut kernels off corn cob.  Set aside.

Heat butter over med heat in deep pan.  Cook shallots and garlic until soft.  Add corn kernels and cook for a couple min.  Transfer 2/3 of corn into a high speed blender.  Add chicken stock.  Blend until thick and creamy.   Add back into pan with paprika, salt and pepper.  Let simmer for about 8-10 min.  Add 1/4 C of salted pasta water at a time until desired consistency. Stir in roasted tomatoes and zucchini.  Add pasta to sauce and top with goat cheese and basil.