This is a very simple twist of italian chicken carbonara, without pasta because I can't digest most carbohydrates. I can have sweet potatoes and they taste very yummy in this dish. I use organic ingrediants wherever possible and naturally smoked bacon.
1Cook up bacon until nice and crispy. Put aside a tablespoon of bacon grease (it will be added into alfredo sauce). At the same time, cook up chicken. Tear up bacon and chicken into bite size peices.
2Cut up yam into bite sized peices, and either boil or microwave them until they are tender. I used 1 yam, but in the future I might add another for extra carbs.
3Cut up bell pepper and onion into small peices.
4Make the alfredo sauce by melting and stirring butter, tablespoon of bacon grease, whip cream and grated cheese in a small pot. Add more or less cheese to taste. I literally added a whole block of reggiano for a very strong alfredo sauce. Add garlic powder, black pepper and celery seed to the sauce, again more or less to taste.
5Toss all the ingrediants into a bowl and mix with the sauce. Then spread it into a casserole dish and cook in the oven for about 20 minutes or until the onions and bell pepper peices are a desired tenderness.
6When it's done, spread the top of the casserole with shredded mozzarella and cook for a few minutes until the cheese is melted and then serve. I also added a little bit of shredded cheddar, which gave it that orange/yellow tinge on top.