Creamy Bacon Ranch Chicken and Pasta
What You'll Need:
- 4 boneless, skinless chicken breasts
(I use frozen.) - 1 cup of Plain Nonfat Greek Yogurt (skinny) or Sour Cream (sinful)
- 1 can (98% Fat Free - skinny) Cream of Chicken Soup
- 1 packet dry Ranch Dressing mix
- 2 large cloves of Garlic, minced (approx 1 1/2 Tbsp)
- 6-8 Slices of Bacon (sinful) or Turkey Bacon (skinny), cooked and crumbled
- 1 package whole grain ribbon noodles or egg noodles
Directions:
Place chicken in bottom of slow cooker.
(I've just recently discovered the wonderful slow cooker liners by Reynolds. I don't know why I waited so long to try them out!)
(I've just recently discovered the wonderful slow cooker liners by Reynolds. I don't know why I waited so long to try them out!)
In a medium bowl, combine yogurt (or sour cream), soup, ranch packet, garlic and bacon. Pour mixture over chicken.
Cook on LOW 4-6 hours or HIGH 2-3 hours.
After it's done cooking, the chicken will easily shred with a fork. Mix well with sauce.
Cook pasta according to package directions.
After it's done cooking, the chicken will easily shred with a fork. Mix well with sauce.
Cook pasta according to package directions.
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