Chicken Bonaire

I think I've mentioned my husband before....He is a GOD in the kitchen and this week he's
proved it again!

One of my favorite dishes, pre-allergy, was Chicken Bonaire from Madfish Grill.  This week,
he's come up with a dairy-free, gluten free recipe for it that is amazing!

This recipe makes enough dinner for 2, but you can easily adjust it for more

1/2 pkg of your favorite bacon chopped and cooked (keep the grease)
3 chicken breasts cubed (bite size or smaller)
2 tubs of Go Veggie Cream Cheese (or your favorite)
1 jar of Go Veggie Parmesan (or your favorite)
1 bundle of green onions thin sliced
minced garlic
1/2c butter ( I use blue Bonnet light tub, not the sticks)


Cook the bacon not too crispy and remove from grease.
Cook your chicken in the bacon grease until nicely done.  (I like mine just starting to brown
up).
Keep the pan on the burner just enough to keep the cheese and butter at melting point
 Add in the onion and garlic to taste (I use about 1 tsp myself).
Drain off the excess grease and add in the cooked bacon keeping aside a little bit to sprinkle
on the top when served.
Stir in the cream cheese until smooth then add the parmesan stirring until this smooths out
as well.
Add in the butter and stir until sauce is smooth.  You can add more butter in if it still seems
thick to you.

Serve over rice (my favorite) or your favorite pasta and enjoy!

Being non-dairy, this dish keeps very well in the fridge and is just as amazing as leftovers as

it is fresh off the stove.