Chicken Bacon Ranch Pasta – 6 points +
(Pictures property of Jillian Bernath)
Okay this is a Great recipe, light, yummy, and with the best stuff ever, ranch... bacon.... cheese... does not get better than that! Will definitely be making this again!
Ingredients
§ 1/2 lb skinless, boneless chicken breast, chopped into bite sized pieces or strips
§ 6 slices bacon, cooked (I used Applegate Farms Reduced Sodium Sunday Bacon)
§ 8 oz whole wheat pasta, uncooked
§ 1 packet ranch seasoning mix
§ 1 cup fat free milk
§ 1/2 cup reduced fat sharp cheddar, shredded
§ 2 green onions, diced
§ Salt and pepper to taste
Instructions
1. Cook pasta according to package directions and set aside.
2. Cook bacon in a large skillet until crisp, then drain on paper towels. Chop bacon when cool enough to handle. Drain most of the bacon drippings from the pan, leaving about 1 tbsp. Return pan to medium hit heat.
3. Season chicken with salt and pepper, and add into the skillet with bacon drippings, and cook until no longer pink and becomes golden brown, about 4-6 minutes.
4. Add in milk and ranch dressing packet, and stir well. Cook until thick and bubbling. Add in cheddar cheese and 1/2 of the reserved bacon. Cook, stirring regularly until cheese is melted. If sauce becomes too thick, thin it out with some fat free chicken broth as needed.
5. Spoon sauce over pasta, and sere with remaining bacon and green onions sprinkled on top.
Entire recipe makes 6 servings
Serving size is about 1 cup
Each serving = 6 Points +
PER SERVING: 249 calories; 5.5g fat; 31g carbohydrates; 19g protein; 3g fiber
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