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Wednesday, August 28, 2013

Bacon Ranch Chicken Pasta

Attention all crockpot owners:  make this.  I absolutely love using my slow cooker for a number of different recipes (scroll down and see my list of labels--click "crockpot" or "slow-cooker" for a number of recipes for time-starved families.  Here is just one more quick 'n easy crockpot recipe--made with hearty flavors of bacon and ranch (minus the fat, preservatives, and calories).  Dump everything together and enjoy.
This was inspired by a recipe in Cooking Light, but modified for crockpot time ease and health (I didn't use actual sat-fat-loaded bacon).

4 Chicken Breasts, cut into 2" pieces (slightly thawed)
1/2 lb. Turkey Bacon, cooked and broken into bits

1 Can Cream of Mushroom or Cream of Chicken Soup (reduced sodium)
1/2 Cup Sour Cream
1 1/4 Cups Skim Milk
1 tsp. Minced Garlic
1/2 tsp. Garlic Powder
1 tsp. Onion Powder
2 tsp. Dill Weed
1 Cup Shredded Cheese (I used Mexi-blend, Low-Fat)
Cooked Pasta (egg noodles, elbow macaroni, spaghetti, fusili, rotini, you choose) according to package directions.

1.  Combine all ingredients (minus pasta) in crockpot.  Stir well to combine.  Heat on Low for 2-3 hours, or until chicken is cooked through.

Spoon over cooked pasta and enjoy!

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