Chicken breast (1,000g – raw)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (2 tsp)
Onion powder (2 tsp)
Non-fat Greek yogurt (250g)
2% milk (60g)
Dill (handful – chopped)
Garlic (1 clove – grated)
Salt (1/2 tsp)
Black pepper (1 tsp)
Garlic powder (1/2 tsp)
Onion powder (1/2 tsp)
Lemon juice (wedge)
Penne pasta (275g)
Bacon (250g/~7-8 slices uncooked)
Pepper jack cheese (80g)
Green onion (optional – garnish)
To cook the pasta, simply add to boiling water and let simmer until done.
To prep the ranch, combine the non-fat Greek yogurt, freshly chopped dill, minced garlic, salt, black pepper, garlic powder, onion powder, lemon juice, and milk. Mix until well combined.
In a skillet on medium heat, begin layering in the bacon. Let sear on both sides until cooked to your liking, then remove onto a paper towel to drain the excess grease. Once drained, dice into bacon bits.
In the same pan, reserve ~15g of bacon grease, then place in chicken breasts (whole). Season with salt, black pepper, garlic powder, and onion powder, then let sear on both sides until color is developed. Once there, toss in a 450 degree (F) oven until the chicken reaches 165 (F) internally. (Optionally, you can just sear bite sized pieces of chicken in the pan.)
Once the chicken is done, remove from the oven and cut into bite sized pieces. Toss back into the pan, then add in the cooked pasta, bacon bits, diced cheese (Monterrey jack and mozzarella), and ranch. Mix until well combined then toss under the broiler for ~1 minute until the top becomes caramelized. Remove once done.
To prep, optionally garnish with any extra/leftover ranch and sliced green onion. Then simply add the skillet to your container or plate and you’re ready to eat! 🙂
