YIELDS: 4 servings
- 1 lb bacon, chopped
- ¼ cup butter
- 2 lb boneless, skinless chicken thighs, chopped
- 4 cloves garlic, minced
- 1 small onion, chopped
- 1.5 lb fresh or frozen green beans
- 1 cup grated parmesan cheese
- 1 cup coconut milk
In a large skillet over medium high heat, cook bacon and set aside on paper towels.
Cook chicken in remaining bacon grease.
Add butter to the pan if there is not enough grease. Add garlic and onions, reduce heat to medium, stirring until onions are tender.
Add in green beans and cooked bacon, simmering for 5 minutes.
Stir in cheese and coconut milk and mix well.
Submitted by Kelly Thomke of Earth Rhythm. March 2014.