Serves 10
Directions
- 1Cut the fat off the chicken breast.
- 2Use a meat tenderizer to flatten the chicken for even cooking.
- 3Season the chicken with sea salt flakes, black pepper, garlic powder, and onion powder.
- 4Mix the seasoned chicken.
- 5Cook the chicken in an electric skillet or on the stovetop using a five-calorie spray.
- 6While the chicken is cooking, boil 16 ounces of Barilla pasta.
- 7Chop up the cooked chicken.
- 8In a large pot, add the chopped chicken.
- 9Add one bag of sun-dried tomatoes.
- 10Add one bag of real bacon bits.
- 11Add one bag of fat-free cheddar cheese and one bag of fat-free mozzarella cheese.
- 12Add one packet of ranch seasoning.
- 13Add one cup of fat-free ranch.
- 14Add one cup of Frank's Red Hot sauce.
- 15Add three slices of American cheese.
- 16Add in the cooked protein pasta.
- 17Mix all ingredients together until the cheese melts.
- 18Disperse the mixture evenly into 10 meal prep containers.
Ingredients
- 3 pounds chicken breast
- 16 ounces Barilla pasta
- sea salt flakes
- black pepper
- garlic powder
- onion powder
- 1 bag sun-dried tomatoes
- 1 bag real bacon bits
- 1 bag fat-free cheddar
- 1 bag fat-free mozzarella
- 1 packet ranch seasoning
- 1 cup fat-free ranch
- 1 cup Frank's Red Hot sauce
- 3 American cheese slices
Equipment
meat tenderizerelectric skillet or stove toppotlarge mixing bowlmeal prep containers
Tips
- flatten chicken for even cooking
- for mild sauce, use half a cup of Frank's Red Hot
- reheat in fridge for 60 seconds
- reheat from freezer with a little water and napkin for 2 minutes 30 seconds
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