recipes
This recipe is perfect for those days when your exhausted with playdates, soccer practice, mounds or laundry you have no intent to put away, or you’ve just forgot to take anything out of the freezer to thaw for dinner. It’s also perfect for after thanksgiving when you want to use that left over turkey but your tired of sandwiches. For the over achievers that love to comment with I added cherry tomatoes or broccoli, that’s awesome! This is a recipe you can defiantly drag out or spice up. Break out the wine moms, this recipe could be done in minutes so you’ll have time to kick your feet up and scream at your kids for the last two hours before bed to pick up their toys and brush their teeth vs cleaning a disaster in the kitchen. Time is precious, so I’ll skip the mellow dramatic mom stories, head to the kitchen dust off that can opener and get to cranking.
15 Minute Chicken and Pasta
by: Hip Momma
- Time: 15 minutes
- Servings 6
Ingredients
- 10 oz. can of chicken or left over chicken breast shredded.
- 2 cups of dry pasta of choice
- 2 strips or more of bacon
- 1 shallot diced
- 4 cups of water
- 1 cup of vegetable broth
- 8 oz. of cream cheese
- 1 1/2 cups of shredded mozzarella cheese
- 1/2 cups of shredded cheddar cheese
- 2 Tbsp. Primal kitchen ranch dressing
- 1 tsp Himalayan salt
- 1 tsp fresh ground black pepper
Directions
- preheat oven to 375 degrees.
- Add vegetable broth to a large sauce pan and bring to a boil, then add pasta and cook for 8-10 minutes or until tender.
- While pasta is cooking cook bacon in cast iron skillet, leaving slightly under cooked.
- Remove bacon and blot off access grease, then reduce heat to low/medium and cook shallots for 3-4 minutes or until translucent.
- Cut or tear bacon into space pieces once cooled and set aside.
- Once pasta is cooked spoon it into the cast iron skillet with the shallots using a ladle. You do not need to worry about straining off all the water as you scoop the noodles into the skillet. You’ll want to reserve the water incase the mixture dry before placing in the oven.
- Mix in vegetable broth, cream cheese, mozzarella cheese, ranch, salt and pepper until creamy. If the noodle mixtures looks to dry, spoon in some of the water from the pasta. This will keep the noodles from getting hard and sticking to the skillet in the oven.
- Sprinkle the cheddar cheese on top of the mixture then top with chopped bacon bits.
- Place the skillet in the oven and cook for five minutes.
NOTE If your the bubbly burnt cheese type you may need to leave the skillet in the oven a bit longer. Just be careful not to over cook the pasta in the process.
