4 servings 8 Better Balance Bites/Blue Points
Calories 400 Fat 5.8g Carbs 48.8g Fiber 2.3g Protein 36g
Ingredients
· 8 oz pasta
· 4 strips center-cut bacon, chopped
· 1 small onion, minced
· 1 lb boneless, skinless chicken breasts, cut into 1" pieces
· 4 tsp powdered ranch seasoning (NOT dressing), divided, or to taste
· 1/2 tsp salt
· 1/4 tsp pepper
· 1 tablespoon minced garlic, about 3 cloves
· 1 cup fat-free cottage cheese, pureed until smooth, OR fat-free ricotta
· 1/4 cup almond milk (see notes)
Instructions
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions.
2. While the pasta cooks, add the bacon to a large, cold skillet. Place over medium-high heat and cook until browned. Remove to a paper towel to drain. Drain all but 1 tablespoon of the grease.
3. In the same skillet with the bacon grease, over medium-high heat, cook the onion. While the onions cook, sprinkle the chicken pieces with a teaspoon of the ranch seasoning, the salt, and the pepper, tossing to coat. Once the onions are softened, add the chicken breast pieces and cook 5-7 minutes, stirring often.
4. Turn off the heat, but do not move the skillet from the burner. Add the garlic and cook until fragrant, about 30 seconds. Stir in the pureed cottage cheese, the almond milk, and the remaining tablespoon of ranch seasoning.
5. Add the cooked bacon and cooked pasta to the skillet and toss to coat with sauce.
Notes
· Feel free to add in some veggies! I tend to like chopped broccoli or peas in this, but whatever strikes your fancy works. Add it in with the onions and cook an extra minute or two. Or simply serve your veggies on the side.
· You may need a splash or two more almond milk if your sauce is too thick.
· You can swap the almond milk for chicken broth, but it will slightly dilute the creamy taste of the sauce.
· Store in the refrigerator up to 5 days, keeping in mind that the bacon will still be flavorful, just not as crispy.
· Freeze about 3-4 months.
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