3 organic zucchini
3 large organic tomatoes
3 cloves of garlic
1/4 cup of white wine vinegar
1 bunch of fresh basil
1/2 lb. organic bacon
Cook bacon separately. Season chicken with salt and pepper then saute on the skillet. Add zucchini, tomatoes, chopped garlic, chopped basil, and white wine vinegar. Simmer until the chicken is fully cooked and the vegetables are tender. Add crumbled, cooked bacon on top.
I made a side of sweet potato fries to add to the meal. This recipe is on the menu plan for this week again!
Yummmm-o! This is going on the Dunigan menu next week.
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