Wednesday, April 11, 2012
Once again, the photographer that I am not finds it near impossible to try to get an appetizing picture of a main dish. While this picture does not do this meal justice, it was a hearty and satisfying fare. The dish can be made healthier by substituting the soup and sour cream with lower calorie/fat options, but I thought it was fine the way it was. The full packet of ranch dressing did make it a bit salty, but I didn't think it was completely overpowering. It was a quick dish to prepare and then leave in the crockpot for the afternoon so it will most likely make an appearance at our table again. Enjoy!
Bacon Ranch Chicken Pasta
Source: Healthified Kitchen
2 butterball turkey bacon strips, cooked and crumbled
1 tsp minced garlic
1 package ranch dressing mix (or less if desired)
1 10.75 oz can condensed cream of chicken soup
1 cup sour cream
16 oz. chicken breasts, frozen or defrosted/raw
8 oz. pasta, cooked
Combine the first five ingredients to make a sauce. Place frozen or defrosted/raw chicken in a slow cooker sprayed with nonstick cooking spray; pour sauce over the top (do NOT include water like the soup can mentions). Cook on high for 3.5 hours. Shred chicken with two forks. Cook pasta per package instructions on stove. Serve chicken over pasta.
Makes 4 servings