INGREDIENTS
- 450 gr. of bacon, cooked and chopped
- 300 gr. of pasta elbows
- 1 ½ cups of grated Mozzarella cheese
- 450 gr. of chicken breast
- boneless and skinless, cut in cubes
- 2 tablespoons of Cooking oil
- 1 medium onion, diced
- ½ tablespoon of marinade for wings
- 1 teaspoon pepper
- Salt to taste
- ½ teaspoon fresh parsley
- ½ Bottle ranch dressing
- ½ cup cheddar cheese, shredded
- 1 ½ cups Alfredo sauce
How to make it
- Preheat oven to 180ºC. Marinate the chicken cubes in a plastic bag. Add Cooking oil, chicken, salt to taste, pepper, Adobo, and parsley.
- Shake until the chicken is evenly coated with the seasonings. In a large skillet, add the marinated chicken and chopped onion over medium heat and cook until the chicken is no longer pink inside. Set aside.
- Meanwhile, cook the elbow pasta until al dente, drain, and set aside. Add the Ranch dressing to the pasta and toss well until the shells are fully coated.
- Take a baking dish and grease it with 1 tablespoon of Cooking Oil. Add the pasta mixture to the baking dish, followed by the marinated chicken, half of the bacon, and the Alfredo sauce. Mix well.
- Sprinkle with the two types of cheese, the remaining bacon.
