Pesto Chicken Alfredo

First, thaw your chicken breasts. Then put them in a ziploc bag with the following ingredients:

Mustard, Coconut Aminos (or Worcestershire sauce), Lime Juice, Garlic, Italian Seasoning, Salt and Pepper.

Let marinade for 5 hours.

Then when you are ready to cook:

Thaw your bacon ends and cut into small pieces.

In a Dutch oven over medium heat, cook your bacon pieces to your desired doneness.

While your bacon is cooking, you can prep and cook your squash (or use noodles of your choosing). 

To prep your squash, cut off the stem (top) and bottom, then cut in half the long way.

Remove the seeds and place on a baking sheet face down. Coat the skin side of the squash with olive oil and bake at 400 degrees for around 20 minutes or until you can pierce the skin of the squash with a fork.

Remove it from the oven and let cool.

Once it is cool, you can use a couple of forks to shred the "meat" from the skin. Set aside for later.

Now that your bacon is cooked, remove it from the Dutch oven and set aside. Leave the grease in the pan on medium heat.

Next, place your chicken breasts in the Dutch oven and cook. I dumped all of the marinade in also.

Once the breasts are cooked (roughly 7 minutes on each side), pull them out with a tongs and cut them into cubes on a cutting board.

If they are still a little pink in the center, no problem. Simply add the cubes back into the Dutch oven over medium heat until they are cooked through.

Dice your sun dried tomatoes and add them to the Dutch oven. Then add the heavy cream, pesto and your spaghetti squash. Mix and let cook for 5 minutes. 

Add your parmesan cheese and basil. Then top with bacon pieces.

Serve and enjoy!