To start, boil a large pot of water and cook
(1) 8 oz. package organic penne Rigate pasta according to directions and toss with olive oil
Set aside in a large bowl
In a large pan melt
2 Tablespoon coconut oil or butter
Wrap the chicken with bacon and hold the bacon on with skewers or toothpicks
Place the bacon covered chicken in the skillet and cook covered on medium heat
Cover and allow to cook while you prep the sauce
In a two quart pot on low heat, place
1/2 Cup shredded swiss cheese
8 oz. cream cheese
1 Cup pepper jack cheese
2 Cups heavy cream
Cover and let warm
Once the cheese is melted, stir the sauce until it is smooth and thick but pourable sauce
To the skillet with the bacon covered chicken add
1 large yellow onion, sliced
1 Cup mushrooms, sliced
Cook covered until the onions are browned
Next, to the same skillet add
1 Cup marinated dried tomatoes
1 Cup broccoli, chopped
1 Cup cauliflower, chopped
1 Cup baby carrots
Cook until the chicken reaches an internal temperature of 165 degrees F and the carrots are soft