1 Box Radiatore Pasta (use GF if needed)
1 lb. Boneless, Skinless Chicken Breasts, cut into bit size pieces
1 Ranch Dressing Packethttps://junecleaver21stcenturystyle.wordpress.com/2015/06/26/copycat-hidden-valley-ranch-seasoning/
1 T Olive Oil
6 Slices Bacon, cooked Crisp, crumbled (Reserve 1 T grease)
1/2-3/4 C Spinach, Diced
2 T Butter
2 tsp. Minced Garlic
3/4 C Heavy Cream
1/4 C Shredded Parmesan Cheese
Salt and Pepper to taste
1 C Shredded Mozzarella
1/2 C Cheddar Cheese
-Cook pasta per pasta directions, drain, set aside.
-In small skillet over medium heat, melt butter, add garlic. Cook 1 minute, add in spinach, cook an additional minute. Stir in cream and milk, add in parmesan cheese. Cook and stir often until cheese melts, and sauce thickens, set aside. (you are essentially making an alfredo sauce)
-Heat 1 T bacon grease, in plastic bag mix olive oil and chicken, toss in ranch packet and coat chicken. Cook over medium heat until chicken is done.
-Grease 13X9 inch baking pan, pour pasta in bottom. Top with chicken, sauce, bacon and cheese. Bake 375 degrees for 20 minutes.