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PdfMacros (Per Serving): -492 Calories -16g Fat -41g Carbs -5g Fiber -51g Protein
📘 Comment “COOKBOOK” and I will DM you a link to my Macro Friendly Cookbook with 300+ recipes just like this one and FREE LIFETIME UPDATES! (Or Link in bio 🔗)
Ingredients: -2 lbs Boneless, Skinless Chicken Breast (Raw) (907g) -Seasoning of Choice (I use Famous Dave's Chicken Rub) -12 oz Center Cut Bacon (340g) -1 Ranch Seasoning Packet (1 oz / 28g) -2 Cups Reduced Fat Cheddar Cheese (224g) -1 Can Cream of Chicken Soup (10.5 oz / 298g) -1 Cup Low-Fat Cottage Cheese, Blended (226g) -14.5 oz Barilla Protein+ Rotini Pasta (411g dry) -Salt and Black Pepper to Taste
Instructions: (Comment “SKILLET” for a link to all my Kitchen Tools) 1.) Cook the chicken if needed, then dice. Cook the pasta according to package directions and cook the bacon until crispy. 2.) Mix the chicken, pasta, bacon, cream of chicken soup, blended cottage cheese, ranch seasoning, 1½ cups cheddar cheese, and seasonings. 3.) Spread into a greased 9x13-inch baking dish and top with the remaining ½ cup cheddar cheese. 4.) Bake at 400°F for 10–12 minutes until hot and the cheese is melted. 5.) Divide into 8 servings (about 2 cups each). Refrigerate for up to 5 days or freeze for up to 3 months. Enjoy!