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1.
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Take a large pot and add cold water.
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Place on high to start boiling.
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2.
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Take the bacon, slice into little strips and place into a pan to render the fat and crisp up.
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Once the fat is rendered and bacon is crispy, remove and drain on a plate.
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3.
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Pour out about half of the rendered fat (retain remaining portion) and add the millet flour.
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Cook till golden brown and when a finger is run through it, the sauce stays put in 2 separate sections, making a basic roux.
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4.
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Add in milk, fresh garlic and dried garlic; stir occasionally.
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Do this over medium low heat so the milk doesnt scald.
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5.
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While milk, garlic and roux are cooking, start chopping up your chicken into bite size portions or in strips, whichever you prefer.
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(I did bite size pieces since we have small children.)
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6.
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Take another pan (I used cast iron) and pour in remaining bacon grease to brown your chicken.
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If your pan isnt large enough to fit it all in, brown in batches.
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7.
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Once water is at a rolling boil, add in pasta.
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Cook till al dente and drain.
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8.
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Once sauce is nice and creamy, add in 1/2 cup cheese and allow to melt.
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Take off the heat.
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9.
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Roll basil leaves into a log and slice thinly.
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Add basil to the pot of sauce.
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Season to taste with salt and pepper.
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10.
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Add sauce to pasta and add in chicken, or add the chicken onto the plate after the pasta has been served up.
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11.
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Top with bacon and remaining cheese.
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Eat and enjoy!
