Chicken Bacon Ranch Pasta

Chicken + Bacon + Ranch + Pasta = My Kids’ Dream Meal.

For real though, this dish is a total crowd-pleaser. Pasta and chicken are covered in a creamy, ranch sauce and the whole thing is topped off with bacon and a generous helping of cheese. What’s not to love?

Chicken Bacon Ranch Pasta 2

If you’re looking for a quick weeknight meal, this is a great option.

It’s fast as it is, but there’s two ways to really speed this up. You can grab a rotisserie chicken, pre-cook the pasta, and opt for microwavable bacon. Those three elements will speed up prep considerably.

The other option to to prep the whole thing beforehand, cover, and refrigerate until you’re ready to bake. This can be made a day or two in advance, just add a few minutes onto the cook time.

Chicken Bacon Ranch Pasta

I’m always a little meh on pastas with red sauce while the weather is still warm, but this sauce felt lighter, even when warm. It’s going to be my new go-to for bringing a meal to friends during the summer months!

Chicken Bacon Ranch Pasta 3

Chicken Bacon Ranch Pasta

Serves 8

1 lb. penne pasta, cooked and drained
2 cups cooked, shredded chicken
15 oz. jar Alfredo sauce
1/2 cup ranch dressing
6 slices bacon, cooked and chopped
8 oz. shredded mozzarella cheese

Preheat the oven to 350 degrees and spray a 9×11″ pan with non-stick spray.

In a large bowl, combine the cooked pasta, shredded chicken, Alfredo sauce, and ranch dressing. Pour into prepared pan. Top evenly with chopped bacon and cheese.

Bake for 15-20 minutes, until hot throughout and bubbly. Let cook for 5 minutes before serving.

adapted from Pilisbury

Chicken Bacon Ranch Pasta

Advertisements

Summer Vegetable Pasta Bake

We have a few more weeks of summer here, so I haven’t quite wrapped my head around back-to-school. We’re entering a brave new world this year – Kindergarten! – and I’m not ready to give up our relaxed summer schedule.

I know a lot of our friends are starting to head back, though, and I’ve gotten quite a few requests for easy back-to-school dinners. This dinner is perfect – easy, but still full of the fresh flavors of the season.

Summer Pasta 3

This dump-and-bake pasta couldn’t be easier – you don’t even have to pre-cook the pasta! We used leftover grilled chicken, but you could use a rotisserie chicken too. This is also easily made vegetarian by skipping the chicken and using vegetable broth instead.

A few minutes to chop and assemble and then your hands are free to help with homework or spend some quality time with the little ones who have been at school all day!

Summer Pasta 1

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Wednesday Farmer’s Market Week Recipes

 

Summer Pasta 2

Summer Vegetable Pasta Bake

Serves 6-8

2 cups cooked chicken, diced
1 large tomato, diced
1 small zucchini, diced
1/2 cup corn kernels (fresh or frozen)
12 oz. uncooked uncooked penne pasta
3 1/2 cups chicken broth
2 cups shredded mozzarella cheese, divided
1/2 cup chopped fresh basil leaves, divided
2 large cloves garlic, minced
1/2 teaspoon salt

Preheat the oven to 425 degrees. Spray a 9×11″ pan with nonstick spray.

Set aside 1/2 cup mozzarella and 1/4 cup basil.

Pour the rest of the ingredients into the pan and stir to combine. Cover the pan tightly with foil and bake for 40 minutes.

Uncover and stir. If pasta is not al dente, cover and cook for a few more minutes.

When pasta is al dente, sprinkle remaining mozzarella over the top and cook for another 5-10 minutes, until cheese is melted.

Remove from oven, sprinkle with basil, and stir.

Summer Vegetable Pasta Bake

The Best Grilled Chicken

If there’s one thing you need in your wheelhouse for grilling season, it’s a great grilled chicken. Something easy, but delicious; flavorful, but versatile.

Grilled Chicken 1

Luckily, I’ve got you covered. This grilled chicken is the best.

Continue reading

Chicken Fajita Burgers

This post is part of a kick-butt burger grill giveaway hosted by GirlCarnivore but the burger epicness is all my own.

‘Tis the season for burgers, which is why I’m so excited to be participating in GirlCarnivore‘s #BurgerMonth and sharing this awesome Chicken Fajita Burger.

Chicken Fajita Burgers 2

A mashup of your favorite tex-mex and the cookout classic, these burgers pack a big flavor punch!

Continue reading

Wine and Herb Grilled Chicken

Happy Valentine’s Day, readers! I hope you’re all feeling the love from people in your life today!

Wine Herb Chicken 1

I’ll be spending a good chunk of the day in bed – but not in the sexy way.  I’ve been hit by the plague.

Continue reading

Barbecue Chicken Spaghetti Squash Boats

The winter can be a tricky time to eat healthy. Coming off the holidays, I know my body wants things that will actually fuel it, but I’m still craving all the cold-weather comfort foods. This dish is a fantastic compromise.

bbq chicken spaghetti squash 2

These spaghetti squash boats are warm and comforting like a casserole, but chock full of veggies and lean meat instead. And if you’re looking for healthy barbecue sauce to use, I’ve linked an easy recipe for one below.

Continue reading

Cider-Glazed Roasted Chicken #appleweek

This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.

For me, it is so, so easy to go into these event weeks and make all sweet dishes. The desserts are always a treat and while #appleweek is a great excuse to try out some really fun ones, I always try to make a conscious effort to work in some savory things too.  Getting to try out this Swiss Diamond XD Nonstick Roasting Pan was a great reason to make this  gorgeous chicken for our dinner one night and it was so, so good.

Because you’re starting with a whole, fresh chicken, it does take longer to cook – but the time is largely hands off. I threw potatoes, onions, and apples in the pan too, so this was pretty much a on-dish meal for us – I just added a simple side salad.

Also, this pan is totally dreamy. I never knew a roasting pan could cook so evenly! Or clean up so easily! While I’ve typically only used my roasting pan for holiday turkeys, this pan will surely be in heavy rotation around here.

You can enter to win a cookware set from Swiss Diamond, and lots of other great prizes from #appleweek sponsors, here: a Rafflecopter giveaway

AppleCiderChicken2

Cider-Glazed Roasted Chicken
(adapted from The Comfort of Cooking)
Serves 4-6

3-4 lb. whole chicken
1 lb. new potatoes
1 onion, cut into wedges
2 apples, cored
2 Tbsp. olive oil
Salt and pepper, to taste
1 sprig rosemary, removed from the stem and roughly chopped

1 cup apple cider
1 1/2 Tbsp. brown sugar
1 Tbsp. sherry cooking wine
1 tsp. grainy mustard

Preheat the oven to 425 degrees F.

In the bottom of the roasting pan, combine the potatoes, onion, apples, and 1 Tbsp. of olive oil. Toss to evenly coat and season with salt and pepper. Place the chicken on top. Rub with remaining olive oil. Season with salt and pepper and liberally sprinkle with rosemary.

Cook the chicken for approximately 1 hour 20 minutes, until a meat thermometer reads 165 degrees.

About a half hour before the chicken is done, combine the cider, brown sugar, sherry cooking wine, and mustard in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes. Remove from the heat and let cool, whisking occasionally, until thickened, about 10-15 minutes.

When the chicken is done, pour the cider glaze evenly over everything, and tent the pan with foil. Let rest for 10 minutes before carving.

Fresh Corn Salsa (9)

Want to see what other apple dishes are cooking up today? Here are Thursday’s Recipes:

Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek  recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.

 

Barbecue Turkey Sloppy Joes

I hit on this dinner a few weeks ago and it was a smashing success. I’ve made it twice so far. Leftovers have been served over baked sweet potatoes for lunch. And then I made the barbecue sauce again to go over meatloaf another night.  Considering how often I repeat recipes (read: not very!) the fact that this keeps popping up is a testament to how much we’re enjoying it.

This really couldn’t be easier to pull off on a week night – mix everything for the sauce together, brown up the meat and veggies, combine them and done! It also reheats really well so it’s great to make ahead for nights when you literately just have time to microwave something.

Barbecue Turkey Sloppy Joes

Barbecue Turkey Sloppy Joes
(from The Foodie and the Fix)
Makes 5

1 6 oz. can of tomato paste
2/3 cup water
2 Tbsp. balsamic vinegar
4 tsp. pure maple syrup
2 Tbsp. Worcestershire sauce
1 Tbsp. garlic powder
1 Tbsp. onion powder
1/4 tsp. salt
1 tsp. liquid smoke

1 lb. lean ground turkey
1 green bell pepper, chopped
1 red onion, chopped
Salt & pepper, to taste
Whole wheat buns, for serving

In a bowl, whisk together the first 9 ingredients – tomato paste to liquid smoke.

In a large non-stick skillet, brown together the turkey, bell pepper, and onion. Season with salt and pepper. Break up the turkey as it cooks. When the turkey is cooked through and the vegetables are soft, stir in the sauce and cook until heated through. Adjust seasonings to taste and serve on rolls.

Barbecue Turkey Sloppy Joes

 

Lighter Chicken Pot Pie #ComfortFood

January. The month when I’m torn between all the comfort food and trying to eat health. (Because, New Year’s resolutions and all that.) This dish is pretty much the ultimate compromise. And right now I’m all about compromise.

I, like 90% of the population, dream big on New Year’s. I’m going to eat better! I’m going to exercise every day! I’m going to be organized! And wash the curtains regularly! And floss! And sleep more! And then mid-January rolls around and I’m like, resolutions? What resolutions?!

This year I’m trying to be more gently with myself. I’ve washed the curtains once, and I’ll put it out of my mind until the summer. I’m definitely not exercising every day, but I am wearing my fitbit to try to be more aware of how much I’m moving (or not). And I’m trying to plan some more healthy meals so when something less than great sneaks on to the menu, I’m not sweating it.

This tastes just like your traditional pot pie, but the secret ingredient is almond milk! The almond milk makes the filling rich and creamy for only a fraction of the calories. It also uses only a top crust, but you won’t miss the usually-soggy bottom crust here. And using a dairy-free pie crust will make the whole thing dairy free! Such a win.

And if you’re looking for more comfort food, I’m linking up with some other bloggers today to bring you some great options.

Enjoy these great #ComfortFood ideas from #FestiveFoodies!

 

TurkeyPotPie

Lighter Chicken Pot Pie
(adapted from Well Plated)
Serves 4

1 Tbsp. olive oil
1 cup diced carrots
1/2 cup diced celery
1 1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup flour
2 cups unsweetened almond milk
2 cups cooked, chopped chicken or turkey breast
1/2 cup frozen peas
1/2 cup frozen pearl onions
1 Tbsp. chopped fresh thyme
1 prepared pie crust
1 egg, lightly beaten, with 1 Tbsp. water for egg wash

Preheat the oven to 425 degrees. Spray a 9″ pie dish with nonstick spray.

In a large Dutch oven, heat oil over medium high heat. Add carrots, celery, garlic powder, salt, and pepper. Cook 3-4 minutes, until carrots begin to soften.

Sprinkle the flour over and stir in, cook an additional 2 minutes. Slowly whisk in the almond milk, scraping up any browned bits from the pan. Bring to a boil and cook 3-5 minutes, until it thickens. Stir in the chicken, peas, onions, and thyme. Spoon the mixture into the pie dish.

Roll the pie dough out so it will cover your dish. Brush the edges of the dish with egg wash, then lay the pie crust over. Gently press the dough into the sides of the dish so it sticks and trim as needed. Cut Egg wash the top of the pie crust. 3-4 slits in the top to vent.

Bake about 25 minutes, until golden and bubbly. Let rest a few minutes before serving.

Lighter Chicken Pot Pie

Pasta with Chicken Sausage and Creamy Mustard Sauce #Tresomega #OrganicsForLife

MustardSaucePasta1.jpgDisclosure: This post is part of the Tresomega Nutrition Blogger Recipe Challenge. I received complimentary products to use in this post. All opinions are my own.

My last  Tresomega for the week is a quick and easy weeknight dinner that’s also healthy! This mustard sauce is a great way to add a lot of flavor without adding a lot of calories. My kids (and us adults) gobbled it up!

Again, I was super impressed with Tresomega’s pasta. It’s gluten free, but we honestly wouldn’t be able to tell if we didn’t already know!

For more recipe inspiration, you can visit them on Facebook and Twitter. You can purchase Tresomega products at: Tresomega.com. Sams.com, Amazon.com and Walmart.com.

 

Pasta with Chicken Sausage and Creamy Mustard Sauce
(a Kate’s Recipe Box original)
Serves 4

1 box Tresomega Gluten-Free Organic Quinoa Fusilli Pasta
1 Tbsp. olive oil
12 oz. chicken apple sausage, coin sliced
2 green peppers, chopped
1 onion, chopped
1/3 cup Dijon mustard
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 cups chicken broth

Prepare the pasta according to package directions.

While the pasta cooks, heat the olive oil in a large, deep skillet. Add in sausage, peppers, and onion and cook until the onion is translucent. Stir in the mustard, paprika, salt, and pepper and cook for 1 minute. Slowly whisk in the chicken broth, scraping up any browned bits.

Bring to a boil, then reduce heat to low and let simmer for about 10 minutes.

Stir in the pasta and serve.

MustardSaucePasta2