Serves: 4


  • 2 slices nitrate-free bacon, chopped
  • 1 ½ pounds organic free-range chicken tenders or chicken thighs (see recipe note)
  • 2 teaspoons avocado oil (if needed)
  • 1 onion, sliced thin
  • 3 cloves of garlic
  • 1 ½ cup organic chicken stock
  • ½ cup sun-dried tomato (packed in oil), drained and chopped roughly
  • ½ cup cashew cream (see recipe note)
  • 2 cups organic baby spinach


  1. In a large sauté pan over medium heat, cook bacon until crisp. Remove, drain oil except for 1 tablespoon.
  2. Add chicken in batches (if necessary) and cook on each side until lightly browned and cooked through, about 3 minutes per side. Remove from pan.
  3. Add oil if the pan is dry. Add onion and garlic, and lower heat to medium low and cook until they begin to soften, about 5 minutes.
  4. Add chicken stock and sun-dried tomato and scrape up any browned bits from the bottom of the pan. Bring to a boil.
  5. Stir in cashew cream.
  6. Add spinach, bacon and return chicken to pan and continue to cook until the spinach has wilted, and everything is combined. If your sauce is too thick, add a bit more chicken stock to thin it out.
  7. Serve immediately with your choice of rice or pasta. Enjoy!!

Recipe Note: To make cashew cream…

Place 1 cup of raw cashews in a bowl and cover with cold water for at least an hour, or up to 8 hours. Drain the soaked cashews and place them in a small food processor or high-speed blender. Puree with ¼ cup of water and ½ teaspoon of sea salt. Blend until smooth. Keep in the refrigerator for 3-4 days.

adapted from Lexi’s Clean Living

This was the first recipe I found when I decided to experiment with dairy free alternatives to cheese. OMG! I cannot believe how creamy and delicious cashew cream is! In my opinion, it tastes just like cheese!