Buffalo Ranch Chicken Pasta
Serves 10
Directions
- 1Cut the fat off the chicken breasts.
- 2Tenderize the chicken breasts using a meat tenderizer.
- 3Place the chicken into a mixing bowl.
- 4Season the chicken with sea salt flakes.
- 5Add black pepper to the chicken.
- 6Sprinkle garlic powder on the chicken.
- 7Add onion powder to the chicken.
- 8Mix the seasoned chicken thoroughly.
- 9Spray an electric skillet or stovetop pan with avocado oil spray.
- 10Cook the chicken in the skillet until done.
- 11Boil 16 ounces of protein pasta.
- 12Chop the cooked chicken into small pieces.
- 13Add the chopped chicken to a large pot.
- 14Add a bag of sun-dried tomatoes to the pot.
- 15Add a bag of real bacon bits to the pot.
- 16Add one bag of fat-free cheddar cheese to the pot.
- 17Add one bag of fat-free mozzarella cheese to the pot.
- 18Add one packet of ranch seasoning to the pot.
- 19Pour one cup of fat-free ranch into the pot.
- 20Add one cup of Frank's RedHot Hot Sauce to the pot.
- 21Add three slices of American cheese to the pot.
- 22Add the cooked protein pasta to the pot.
- 23Mix all ingredients in the pot thoroughly until the cheese melts.
- 24Dispense the mixture evenly into 10 meal prep containers.
Ingredients
- 3 pounds chicken breast
- 16 ounces protein pasta
- 1 bag fat-free mozzarella cheese
- 1 bag fat-free cheddar cheese
- 3 slices American cheese slices
- 1 bag real bacon bits
- 1 bag sun-dried tomatoes
- sea salt flakes
- black pepper
- garlic powder
- onion powder
- 1 packet ranch seasoning
- 1 cup fat-free ranch
- 1 cup Frank's RedHot Hot Sauce
Equipment
cutting boardknifemeat tenderizermixing bowlelectric skilletstove toppottongsspatulameal prep containers
Tips
- Cut the fat off the chicken if desired.
- Tenderize chicken to ensure it cooks evenly.
- When reheating from the freezer, add a little water and a napkin over the top for 2 minutes 30 seconds for best results.
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