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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Bacon Ranch Pasta Bake Recipe

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This recipe for Chicken Bacon Ranch Pasta Bake is from The Landrum Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8 ounces pasta (penne)
1/4 cup diced red onion
1/2 cup chopped green peppers
1 Tablespoon + 1 teaspoon olive oil, divided
1 teaspoon minced garlic
1 - 14 ounce can diced tomatoes
2 cups cubed, cooked chicken
1/2 cup chopped, cooked bacon
1 cup chopped spinach leaves
1 - 12 ounce can evaporated milk
2 1/2 cups shredded pepper jack cheese, divided
1/2 cup ranch salad dressing
1/2 cup shredded cheddar cheese

Directions:
Directions:
Cook the pasta according to the package directions for al dente pasta. Drain and pour back into saucepan. Drizzle with 1 teaspoon olive oil and toss. Cover and set aside.
Saute the onions and peppers in 1 Tablespoon oil for 2-3 minutes. Add the garlic, tomatoes, chicken, bacon, and spinach to the pan. Saute until the spinach leaves start to wilt. Pour the mixture into the pan with the pasta and stir. Cover and set aside again.
Heat the milk, ranch dressing, and 2 cups pepper jack cheese until the cheese melts and becomes creamy. Stir in the noodles and chicken mixture. Spoon into a greased 8x8 baking dish. Top with the remaining pepper jack cheese and cheddar cheese. Bake at 350 degrees for 20 minutes. Broil for 2-3 minutes to brown the cheese. Keep a close eye on it while broiling. Serve hot. Makes 6 servings.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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