Chicken Bacon Fra Diavolo

One of my favorite things about Recipe ReDux is that it pushes me to come up with something new and different from our usual meals. Smoke and spiciness was the theme of this month’s redux.

The New Year is heating up with smoke and spiciness. From boldly flavored smoked salts to actual smoking techniques, subtly smoked food is on-trend. The same can be said for spice as we savor heat from harissa, sriracha and smoked paprika. Show us the healthy dish you’re heating up with smoke and/or spiciness.

If you follow me on Instagram, you’d probably imagine I’d go for something spicy and sriracha-filled. We do a lot of Asian-inspired dishes here, but I had a pretty serious bacon craving. I figured I’d use that craving and go for smoky and spicy.

Chicken Bacon Fra Diavolo

Serves 4

Ingredients
– 3 slices nitrate-free bacon; chopped
– 1 lb boneless, skinless chicken breast; sliced
– 1 russet potato; spiralized
– 2 summer squash; sliced into half moons
– 1-2 tbsp EVOO
– 1 shallot; diced
– 1 tsp red pepper flake
– 5 cloves garlic; minced
– 1/2 [32 oz.] can crushed San Marzano tomatoes
– 1/2 cup white wine
– Salt, pepper, & garlic powder
– Fresh basil; chopped [Optional]

Directions
Heat a large skillet over medium-low heat and toss the chopped bacon into the dry pan. Saute low and slow until it’s nice and crispy. Using a slotted spoon, drain the bacon on a paper towel, spoon half of the bacon fat into a bowl and set aside.

Increase the heat to medium and add the spiralized potato to the pan. Sprinkle with salt and pepper and cook until crispy, tossing every few minutes. Once crispy, set the potato aside, add the rest of the bacon fat back to the pan, and toss in the squash. Cook the squash until browned and set aside with the potato.

Increase the heat to medium-high and toss the sliced chicken with salt, pepper, and garlic powder. Drizzle ~1 tbsp EVOO into the pan and add the chicken [you may need to cook the chicken in 2 batches]. Sear the chicken and set aside with the veggies.

Finally, drizzle the remaining tbsp EVOO in the pan and toss in the shallot, red pepper flake, and minced garlic. Cook about 30 seconds, until fragrant, and add in the crush tomato and white wine. Cook down for 5-7 minutes and add in all of the veggies, chicken, and bacon [set some bacon aside to sprinkle on top]. Mix well and cook for another 2-3 minutes until everything is warmed through. Plate it up and top with some crumbled bacon, fresh basil, and a little freshly cracked black pepper.

Nutritional Information
Per 1/4 recipe

323 Calories / 11g Fat / 25g Carbs / 4g Fiber / 7g Sugar / 28g Protein