Chicken Bacon Ranch Pasta Directions:
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Cook the turkey bacon in a skillet over low heat until crisp. Set aside and chop once cooled.
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Slice the chicken breasts into thin pieces, pat dry, and season with salt, pepper, onion powder, and Italian seasoning.
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Spray a skillet with nonstick cooking spray and sear the chicken over medium heat for 3–4 minutes on each side until cooked through. Remove, rest 5 minutes, and cube.
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Boil salted water and cook the chickpea pasta until al dente. Drain and set aside.
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In the same skillet, melt light butter over medium heat. Add garlic and cook for 1 minute. Stir in flour and cook for another minute.
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Slowly whisk in almond milk, stirring constantly until thickened.
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Remove from heat and whisk in Greek yogurt and ranch seasoning.
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Add the cheddar cheese gradually and stir until smooth.
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Combine the pasta, chicken, and half the bacon with the sauce. Stir gently to coat.
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Top with remaining bacon and serve warm.
WW Points Calculation
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Turkey bacon (6 strips): 3.00
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Chicken breasts (2 small): 0.00
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Chickpea pasta (2 cups uncooked): 10.00
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Light butter (1 tbsp): 2.00
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All-purpose flour (1 tbsp): 1.00
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Unsweetened almond milk (1½ cups): 0.00
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Fat-free Greek yogurt (½ cup): 1.00
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Cheddar cheese reduced-fat (1 cup): 5.00
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Ranch seasoning mix (2 tbsp): 2.00
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Garlic, onion powder, Italian seasoning, salt, pepper: 0.00
Points Information:
Total Points: 24.00
Servings: 6
Points per serving: 4.00
Nutrition Information
Calories: 240
Fat: 8g
Protein: 28g
Carbohydrates: 16g
Sugar: 3g
Sodium: 570mg
I'm waiting for your comments! Enjoy!
