5 slices bacon, diced
2 large boneless chicken breasts, cut into bite sized pieces
1 tbsp olive oil
1 envelope dry ranch dressing mix
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
8 ounces rotini pasta, cooked al dente
2 tbsp chopped fresh parsley
Sauce:
2 tbsp butter
3 cloves garlic
1 and 1/4 cup heavy cream
1/4 cup grated Parmesan
salt and pepper to taste
In large skillet, cook the bacon and remove it from the pan. Drain the fat and leave a little in the pan to cook chicken. Put in the a gallon baggie chicken, olive oil and dressing mix. Be sure to coat thoroughly. Cook chicken until done and then make the sauce. Melt butter in saucepan, add garlic and cook a couple of minutes. Whisk in cream slowly, simmer a couple of minutes then whisk in the Parmesan, salt and pepper. Cook another couple of minutes until sauce thickens slightly. In a mixing bowl, combine cooked pasta, chicken and sauce, mix well. Stir in cheeses. Pour into prepared baking dish. Top with little more mozzarella and bacon. Bake 15-20 minutes until bubbly. Garnish with parsley.
