Chicken Bacon Ranch Pasta
Serves 11
Directions
- 1Add garlic to the slow cooker.
- 2Place 4 lbs of chicken breast into the slow cooker.
- 3Season the chicken with paprika, garlic, onion, ranch seasoning, salt, and pepper.
- 4Add lemon juice.
- 5Pour 1-2 cups of bone broth into the slow cooker.
- 6Add 1/2 cup of kale.
- 7Cook on low for 6-8 hours or on high for 3-4 hours.
- 8Prepare the creamy cheesy pasta sauce by combining 700g fat-free cottage cheese, 200g 1/3 cream cheese, 100g Parmesan, 2 cloves of garlic, onion powder, and ranch seasoning in a blender.
- 9Blend the sauce ingredients.
- 10Refrigerate the sauce until the chicken is ready.
- 11Remove the cooked chicken from the slow cooker.
- 12Shred the chicken using forks or tongs.
- 13Add 16 oz. Cavatappi pasta to the slow cooker with the shredded chicken.
- 14Add 100g of light cheese.
- 15Add 8 slices of cooked center-cut bacon.
- 16Pour the prepared creamy cheesy pasta sauce over the ingredients in the slow cooker.
- 17Stir all the ingredients together.
- 18Top with an additional 100g of light cheese.
- 19Serve the Chicken Bacon Ranch Pasta in bowls.
Ingredients
- 4 lbs chicken breast
- paprika
- garlic
- onion
- ranch seasoning
- salt
- pepper
- lemon juice
- 1 cups bone broth
- 0.5 cup kale
- 700 g fat free cottage cheese
- 200 g 1/3 cream cheese
- 100 g Parmesan cheese
- 2 garlic cloves
- onion powder
- ranch seasoning
- 16 oz Cavatappi pasta
- 100 g light cheese
- 8 slices center cut bacon (cooked)
- 100 g light cheese (additional)
Equipment
crock-potblenderforkstongsserving spoonbowl
Tips
- Dropping the weight doesn’t mean dropping the flavor. Shred in a tasty way.
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