Chicken Bacon Ranch Noodles |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Pasta BLT! You could probably use an Italian dressing mix in place of the ranch. I use Shirataki Tofu noodles to keep the dish lower-cal. Ingredients:
4 ounces pasta, any shape or 2 (8 ounce) packages tofu shirataki noodles |
8 ounces boneless skinless chicken breasts, diced |
4 slices lean turkey bacon |
2 teaspoons olive oil |
1/4 cup shredded parmesan cheese |
10 ounces frozen chopped spinach, thawed and squeezed dry |
1/4 cup chicken broth |
2 teaspoons dry ranch dressing mix, divided |
15 -20 grape tomatoes, halved |
3 teaspoons minced garlic |
Directions:
1. Cook pasta or prepare tofu noodles according to package directions and set aside.
2. Heat the olive oil in a large non-stick skillet over medium heat. Add garlic and cook 1 minute.
3. Add chicken and bacon. Cook, stirring until chicken is cooked through and no longer pink. Remove to a plate.
4. Add spinach, broth, and 1 tsp ranch to skillet. Stir and cook until liquid is absorbed, and spinach is heated through, about 3-4 minutes.
5. Reduce heat to medium-low. Add chicken, bacon, noodles, tomatoes, and remaining ranch seasoning to skillet, stirring and mixing until heated through.
6. Toss with parmesan and serve hot.
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