I’ve got a new recipe for you…found on Pinterest of course, the original recipe is from here. (you should check out her website – so far this is the only recipe of her’s I’ve made but she has a lot of other recipes that look super yummy and healthy) I have to say, Michael didn’t care for it but I wasn’t surprised because it has sour cream and ranch in the recipe and he doesn’t like either of those things. It’s not one of my all time favorite dishes but I definitely thought it was good. It’s also easy!
Recipe (from here)
- 2 chicken breasts
- 1 can cream of chicken soup
- 1 cup sour cream (I used fat free)
- 1 tsp garlic powder
- 1/2 packet ranch dry mix
- 4 pieces bacon, cooked and crumbled (I used turkey bacon)
- pasta (I used the swirly kind just because we already had it buy you can use whatever)
Mix the cream of chicken soup, sour cream, ranch mix, garlic powder, and bacon together. Place the chicken breasts in a crock pot and cover with the mixture. Cook on low for 6 hours. When cooked, shred the chicken and mix it in with the sauce. Cook pasta according to directions on the box; serve the bacon ranch chicken over the pasta.
This recipe is South Beach Phase 2.
We originally divided the bacon ranch chicken into 4 portions, at 270 calories each (not counting pasta) but I thought that was too much and later switched it to 6 portions at 180 calories each. I used 1/2 cup of pasta (115 calories) + 1 serving of the chicken mixture (180 calories), which made the whole thing 295 calories.