*Ingredients
° 1 lb of bacon
° 2 lbs chicken thighs
° 2 tablespoons ranch dressing mix
° 1 bell pepper, diced
° 2 minced garlic cloves
° 1 lb butterfly pasta cooked al dente
° 2 jars of Alfredo sauce
° 1/3 cup evaporated milk or regular milk
° 3 roma tomatoes, diced
° 4 C Mexican cheese blend
* Methods :
1 STEP:
Prepare your pasta according to its packaging and drain it.
Fry your bacon, chop it and save the bacon grease.
SECOND STEP:
Cut the chicken into small pieces and coat with ranch seasoning.
Fry in 1-2 tablespoons bacon fat with garlic and peppers.
THIRD STEP:
Once the chicken is cooked, drain the pan and leave the peppers and chicken in the pan.
Add a pot of sauce to the pan with the milk and a teaspoon of ranch mix.
FOURTH STEP:
Add half a pot of sauce to the bottom of a large saucepan.
Layer the pasta, then the sauce, then the tomatoes three times.
FIFTH STEP:
Sprinkling every layer with some bacon & cheese as well.
Cover the dish with the sauce, the cheese, then the bacon.
STEP SIX:
Bake the dish for 30 minutes in a preheated oven at 350F.
Let cool before slicing and enjoying.
Enjoy!
