Slimming World: Cheddar Bacon Ranch Chicken Pasta

Dec 6, 2012
icemaiden013

I discovered this recipe over on Pinterest (where else?!) from Cassie Craves, I love mac and cheese (this is pretty similar) and I love ranch – what could possibly taste better? Bacon? Heck yes!

I looked at the recipe and discovered that it’s easy to tweak to make it a bit more SW friendly, and while I cut the sauce in half, I’d say crank it up, double up on the flour and milk and make it a really creamy dish, as the half-sauce, was a *little* lacking in sauciness and would most definitely be worth the additional syns, though it’s still good as-is.

I’d also say this dish serves 4-6 depending on how hungry you are, it certainly tastes good, especially for 3.5 syns a portion (based on 4 persons sharing) and Col is looking forward to his leftovers for lunch 🙂

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Cheddar Bacon Ranch Chicken Pasta
Author: 
Prep time: 
Cook time: 
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Serves: 4-6
 
Ingredients
  • 1 box pasta (I used bow-tie!)
  • 1 pack of Canadian bacon, diced
  • 1 tablespoon low fat margarine - 3 syns
  • 2 boneless skinless chicken breast, cut into bite-size pieces
  • 1 tablespoon all-purpose flour - 3 syns
  • 1 packet ranch dressing mix - 4 syns
  • 1 cup skimmed milk - 4 syns
  • 90g shredded cheddar cheese (3 HeA servings)
  • Pepper to taste (I added salt, but with the bacon and ranch, there's no need!)
  • SF veggies (I used white onion, red onion, mixed bell peppers and zucchini)
Instructions
  1. Cook pasta according to package directions in boiling water; drain, return to pot, and keep warm.
  2. Meanwhile, cook chicken and bacon over medium heat until cooked through.
  3. Over a medium heat, melt the butter, sprinkle with flour and ranch dressing mix, stirring continuously. Add milk and mix together, stirring continuously until thickened.
  4. Stir in most of the cheddar cheese (reserving a little to sprinkle over the top) until melted, cook and stir until the cheese is melted. Season with pepper (don't forget to taste!)
  5. Add the cheese sauce to the pasta, meat and veggies and stir to combine. Sprinkle reserved cheese on top, pour in to an ovenproof dish and heat through in an oven for 10-15 minutes until cheese has melted and the dish is warmed through.

As always, let me know if I screwed up the maths!