6 slices bacon, chopped
16 fl oz chicken breasts, boneless, skinless, cubed
16 fl oz water
6 fl oz penne pasta, uncooked
1 tbsp ranch seasoning
4 fl oz heavy cream
1½ cup sharp cheddar cheese, freshly grated
1 tbsp. fresh parsley, chopped
In a sauté pan over medium heat, add chopped bacon and cook until crispy. Remove from pan and set aside.
Drain all but 2 tablespoons of bacon grease. If needed, add olive oil to equal 2 tablespoons of total oil/grease in the pan.
Add cubed chicken and cook for 3 to 4 minutes, or until cooked through. Remove from pan and set aside.
Add water, penne pasta, and ranch seasoning to pan. Bring to a simmer, cover, and reduce heat to low. Cook to al dente according to pasta’s package directions. Most of liquid should be absorbed.
Add cooked chicken, bacon, heavy cream, and shredded cheese to pan. Stir until cheese has melted. Remove from heat and allow to set for 5 minutes, or until sauce has thickened.
Optionally, garnish with fresh chopped parsley before serving.
Sugar: 1g
:
Calcium: 358mg
Calories: 791kcal
Carbohydrates: 37g
Cholesterol: 183mg
Fat: 50g
Fiber: 2g
Iron: 2mg
Monounsaturated Fat: 18g
Polyunsaturated Fat: 6g
Potassium: 509mg
Protein: 46g
Saturated Fat: 23g
Sodium: 859mg
Trans Fat: 1g
Vitamin A: 1284IU
Vitamin C: 5mg
