Chicken Bacon Ranch Noodles

Description: Pasta BLT! You could probably use an Italian dressing mix in place of the ranch. I use Shirataki Tofu noodles to keep the dish lower-cal.

Ingredients:

• 4 ounces pasta, any shape or 2 (8 ounce) packages tofu shirataki noodles
• 8 ounces boneless skinless chicken breasts, diced
• 4 slices lean turkey bacon
• 2 teaspoons olive oil
• 1/4 cup shredded parmesan cheese
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1/4 cup chicken broth
• 2 teaspoons dry ranch dressing mix, divided
• 15 -20 grape tomatoes, halved
• 3 teaspoons minced garlic

Steps:

1. Cook pasta or prepare tofu noodles according to package directions and set aside.
2. Heat the olive oil in a large non-stick skillet over medium heat. Add garlic and cook 1 minute.
3. Add chicken and bacon. Cook, stirring until chicken is cooked through and no longer pink. Remove to a plate.
4. Add spinach, broth, and 1 tsp ranch to skillet. Stir and cook until liquid is absorbed, and spinach is heated through, about 3-4 minutes.
5. Reduce heat to medium-low. Add chicken, bacon, noodles, tomatoes, and remaining ranch seasoning to skillet, stirring and mixing until heated through.
6. Toss with parmesan and serve hot.