@branditurner70: CRACK CHICKEN PASTA (PENNE) INGREDIENTS 6 slices smoked bacon cut into ½-inch pieces, divided, reserving ¼ cup of the cooked bacon for the final garnish with the remainder to be added to the main dish 2 boneless skinless chicken breasts approximately 1 pound, cut into 1-inch cubes ½ cup chopped yellow onion ¼ teaspoon salt ¼ teaspoon black pepper 1 ounce packet of Ranch seasoning 4 cups unsalted chicken stock ½ pound penne pasta 6 ounces of cream cheese 10.5 ounce can cream of chicken soup 8 ounce block of Colby jack cheese shredded, divided into 1½ cups and ½ cup 2 tablespoon fresh chopped parsley divided in half INSTRUCTIONS In a large 12-inch skillet, on medium heat, add the diced bacon and cook for 9-11 minutes or until the fat has been rendered and the bacon pieces are crispy. Transfer the cooked bacon to a paper towel-lined plate. Reserve ¼ cup of the cooked bacon for garnish. Set aside all the bacon. Drain off all but 2 tablespoons of the bacon grease from the skillet. 6 slices smoked bacon On medium-high heat, add the cubed boneless skinless chicken breasts, diced yellow onion, salt, and black pepper to the skillet. Cook the chicken for 5-6 minutes or until lightly browned. The chicken may not be all the way cooked through. That is fine because the chicken will continue to cook with the pasta. 2 boneless skinless chicken breasts, ½ cup chopped yellow onion, ¼ teaspoon salt, ¼ teaspoon black pepper Once the chicken has been lightly browned and the onions are tender, add the ranch seasoning and chicken stock. Bring the chicken stock to a boil, then add the penne pasta. Reduce the heat to low, cover the skillet with the lid, and cook for 15-20 minutes or until the pasta is tender. 1 ounce packet of Ranch seasoning, 4 cups unsalted chicken stock, ½ pound penne pasta Remove the lid from the skillet and stir in the cream cheese and cream of chicken soup until fully combined and no lumps remain. 6 ounces of cream cheese, 10.5 ounce can cream of chicken soup Add 1½ cups of the shredded Colby jack cheese, the cooked bacon pieces (except for the reserved ¼ cup), and 1 tablespoon of the chopped fresh parsley. Stir to combine. 6 ounce block of Colby jack cheese, 1 tablespoon Fresh chopped parsley Top the crack chicken penne with the remaining ½ cup shredded Colby jack cheese (do not stir in) and cover the skillet again with the lid for 3-4 minutes or just until the cheese has melted on top. 2 ounce block of Colby jack cheese Remove the lid and garnish the melted cheese with the reserved ¼ cup of bacon and the remaining 1 tablespoon of chopped fresh parsley. 1 tablespoon Fresh chopped parsley

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Saturday 24 October 2026 14:56:31 GMT