One-Pot Skinny Ranch Chicken BLT Pasta

My kids love anything with chicken, ranch, bacon, and cheese.  Unfortunately, most of these things are not very healthy and can quickly add a lot of calories or points to any meal.  My oldest son actually requested a ranch and bacon pasta dish.  It took me a little while to get it right but, once given the idea, I knew I had to make it.  This is a perfect easy weekday meal.  It's ready in 35 minutes and will make the entire family happy.  After all, who doesn't love bacon?!

I'm also not a huge fan of a lot of additives and chemicals that can be found in packets of dried ranch dressing.  I try to keep most of my recipes and meals full of both whole foods and whole grain ingredients. This recipe uses Greek yogurt and fresh produce to give it the perfect ranch flavor.  Feel free to adjust some of the herbs to make it taste exactly the way your family would like.  

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One-Pot Skinny Chicken Ranch BLT Pasta
homefamilylove.com
Servings: 6 ★ Size: 1 generous cup ★ Smart Points: 11 ★ Points Plus: 10 ★ Calories: 429 ★ Total Fat: 10 g ★ Saturated Fat: 8 g ★ Protein: 40 g ★ Carbohydrates: 44 g ★ 
Fiber: 7 g ★ Sugars: 4 g ★ Sodium: 593 mg ★ Cholesterol:  80 mg

Ingredients:
· 8 slices turkey bacon
· 1 onion, diced
· 1 tablespoon garlic, minced
· 2 cups (500 ml) chicken stock, low-sodium
· 2 cups (500 ml) water
· 10 ounces (285 g) whole-wheat pasta
· 6 ounces (170 g) 0% Greek yogurt
· 4 ounces (115 g) light cream cheese
· 10 ounces (285 g) chicken breast, cooked and shredded
· 4 firm fresh tomatoes, diced
· 5 ounces (142 g) fresh baby spinach
· 4 ounces (115 g) part-skim mozzarella, shredded
· 1/4 cup (4 tablespoons) fresh parsley
· 2 tablespoons fresh dill
· 2 teaspoons Worcestershire sauce
· 3 ounces (85 g) 50% fat cheddar, shredded

Directions:
1. Preheat oven to 375 degrees Fahrenheit (200 degrees Celcius).  In a large dutch oven or covered pan, cook the 8 slices of turkey bacon until crispy. Chop up the bacon and set it aside.

2. Place the onion and garlic in the dutch oven.  Cook the onion and garlic on a medium-high heat for 3 minutes.  Add in the chicken stock, water and whole-wheat pasta. Bring the pasta to a boil. Cover the pan and reduce the heat to medium-low and cook the pasta for 12 minutes or until it is al dente.

3. Add the Greek yogurt and cream cheese to the pasta.  Cook for 2 minutes stirring constantly to allow the yogurt and cheese to mix into the sauce.

4. Gently stir in the shredded chicken, tomatoes, spinach, mozzarella, parsley, dill, and Worcestershire sauce. Cook for an additional 3 minutes to wilt the spinach and melt the cheese. Stir in the chopped bacon. Season with salt and pepper to taste.

5. Top with the cheddar and bake for 10 minutes.  The cheese should be melted and the sauce bubbly.