This is new recipe that Jessica tried and liked.
1 pound bacon, cooked and chopped
16 ounces mini shell pasta
1 ½ cups mozzarella cheese, shredded
1 pound boneless, skinless chicken breasts, diced
2 Tablespoon olive oil
1/2 cup diced onion
½ Tablespoon of Adobo
1 teaspoon pepper
salt to taste
½ teaspoon fresh parsley
8 ounces Ranch dressing
½ cup cheddar cheese, shredded
2 jars alfredo sauce (We used 15 ounce Classico brand.)
Preheat oven to 375°. In a large Ziplock bag, add olive oil, raw chicken, salt to taste, pepper, adobo and parsley. Shake until chicken is evenly coated. In a large skillet over medium, heat, add chicken and onion. Cook until the chicken is no longer pink in the center. Set aside.
Boil pasta in a separate pot until al dente and drain well. Add ranch dressing to the pasta and toss to coat well.
Spray 9 x 13 baking dish with cooking spray. Add pasta, chicken, half of the cooked bacon and the alfredo sauce to the baking dish. Mix well. Sprinkle both cheeses and remaining bacon on top. Bake about 12 – 15 minutes until the cheese is completely melted.
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