CHICKEN BACON RANCH PASTA


CHICKEN BACON RANCH PASTA

INGREDIENTS

  • 2 cups Chicken broth Low sodium
  • 1 1/4 cup Milk Whole or 2%
  • 1 packet Dry ranch packet 1 oz. packet
  • 1 cup Cream cheese Full fat
  • 1 cup Cheddar cheese Full fat
  • 1 cup Shredded rotisserie chicken
  • Salt To taste
  • Pepper To taste
  • 8 oz. Spaghetti
  • 1/4 cup Parmesan cheese Full fat
  • 1/4 cup Cheddar cheese Full fat
  • 1/3 cup Bacon Cooked, Crumbled or roughly chopped
  • 1 tbsp Parsley Fresh, Roughly chopped


INSTRUCTIONS

  1. In a large nonstick pot, mix together broth, milk, ranch powder and cook on medium heat until partially combined.  
  2. Add cream cheese, cheddar cheese and mix until cheese is half melted. 
  3. Add chicken, salt, pepper, pasta and mix until pasta is fully covered in the liquid. 
  4. Cover and cook cook for about 15 minutes or until pasta is fully cooked. 
  5. Mix in parmesan cheese and cheddar cheese.
  6. Sprinkle bacon and parsley on top and enjoy. 


RECIPE NOTES

  • Read all my tips above.
  • Tastes best and creamy when served fresh but leftovers can be stored in a sealed container in the fridge for up to 2 days. 


This article adapted from this site

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