OMG… I think I have outdone myself tonight with dinner. I just threw an idea together and it was yummy!!! Yes, I took pics and yes, I will share the recipe!!! I call it “Chicken Bacon Ranch Alfredo”. Having a chronic illness that makes it difficult to make big extravagant meals, I took some shortcuts with this one, but it still turned out delish!
- Cooking oil of your choice (I use grapeseed oil)
- 3 10-oz. cans of pre-cooked chicken
- 2 8-oz. packages of shredded mozzarella cheese
- 1 package of bacon bits
- 1 package of ranch dressing mix (powdered)
- 2 1-lb. boxes of rotini pasta
- 1 cup McCormick’s parmesan alfredo pasta sauce and seasoning mix (found in spice aisle)
- Italian seasoning
- 6 tbsp butter
- 2.25 cups of milk
Cook pasta and drain. Set aside.
Drain the chicken broth from the 3 cans of chicken. KEEP THE BROTH FOR LATER.
Into a skillet with grapeseed oil, put the drained chicken, ranch dressing mix and bacon bits. Stir together and brown chicken. Once the chicken has been browned, set the contents of the skillet aside in a bowl.
Using the same skillet, make your alfredo sauce. I triple the directions on the alfredo mix container:
- 6 tbsp butter
- 2.25 cups milk
- 1 cup of alfredo seasoning mix
Bring to a boil while stirring constantly. Once it has smoothed out, add 8 oz. of mozzarella cheese. Stir until the cheese is completely melted. Add in the chicken broth and stir.
Add the chicken bacon ranch mixture to the skillet with the alfredo sauce and stir until heated.
Pour over cooked pasta and serve. Sprinkle the rest of the mozzarella and bacon over each individual serving.
Let me know what you think by commenting on this post!