Creamy Sun Dried Tomato and Bacon Chicken Recipe

Creamy Sun Dried Tomato and Bacon Chicken Recipe

Creamy Sun Dried Tomato and Bacon Chicken Recipe

Ingredients:

  • 6 slices bacon, chopped
  • 8 to 10 skin-on, bone in chicken thighs
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/2 cup dry white wine
  • 1/4 cup chopped sun-dried tomatoes
  • 3/4 cup chicken broth
  • 1/2 cup cream

Instructions:

  1. Preheat oven to 350F.
  2. In a 12-inch oven-proof skillet, cook chopped bacon over medium heat until crisp. Transfer to a paper towel lined plate and remove all but 2 tbsp bacon grease from the skillet.
  3. Return skillet to medium heat. Season chicken thighs all over with salt and pepper and add to skillet, skin-side down. Cook about 3 minutes, until nicely browned, then flip and cook the other sides for 3 more minutes. Remove chicken to another platter, skin-side up.
  4. Add garlic and thyme to the pan and sauté until fragrant, about 30 seconds. Add white wine and cook until most of the wine had evaporated. Add sun-dried tomatoes and broth. Bring to a simmer.
  5. Add chicken and bacon back into the pan, skin-side up. Place the entire skillet into the oven and bake, uncovered, until chicken is cooked through, about 25 minutes.
  6. Add cream to the pan and stir until well combined. Serve chicken over cauliflower rice or zucchini noodles with plenty of pan sauce.

Cheesy Bacon Alfredo Shells

Cheesy Bacon Alfredo Shells

Cheesy Bacon Alfredo Shells

Ingredients

  • 12 ounces pasta shells (medium size)
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 3 cups half & half or milk (I used fat free half and half)
  • 2 teaspoons garlic powder
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon white or black pepper
  • 1 cup shredded parmesan cheese (or Italian blend)
  • 4-6 slices bacon, cooked and chopped

Instructions

  • Cook pasta shells according to package instructions. Drain and set aside.
  • In a large pan or skillet, melt butter over medium heat. Stir in flour until mixture clumps up. Slowly whisk in the milk, working out the lumps as you go. Stir in garlic powder, salt, and pepper. Add cheese and stir until melted.
  • Stir pasta shells into the sauce. Lastly, stir bacon into pasta or sprinkle on top. Serve immediately.

Slow Cooker Chicken Bacon Ranch Sandwiches

Slow Cooker Chicken Bacon Ranch Sandwiches

Slow Cooker Chicken Bacon Ranch Sandwiches

Ingredients
  • 2 pounds boneless skinless chicken breasts
  • 8 ounces cream cheese
  • 8 ounces Philadelphia cream cheese with bacon
  • 2 ounces dry ranch dressing mix (2 packets)
  • 10 ounces bacon, cooked and broken into pieces
  • 1½ cups shredded Colby Jack cheese
  • 6 rolls or buns (we used onion buns)
 Instructions
  • Lightly spray your slow cooker with non stick cooking spray. Place your chicken in the slow cooker.
  • In a medium sized bowl combine the cream cheese, bacon cream cheese, ranch dressing mix, and cooked bacon pieces,and spread over the chicken in the slow cooker.
  • Cook on low for about 6 to 8 hours or on high for about 4 hours. Watch closely so they don’t overcook.
  • Shred the chicken with 2 forks and stir together well in the slow cooker so chicken is coated well.
  • Serve chicken on rolls and top with shredded cheese. Stick under the broiler just until cheese is melted. Watch closely-only takes about 45 seconds.

Avocado and Bacon Pasta Salad

Avocado and Bacon Pasta Salad

Avocado and Bacon Pasta Salad

Ingredients:
For the Avocado Buttermilk Ranch Dressing:
  • 2 Haas avocados
  • 1 teaspoon fresh lemon juice
  • 2 cups buttermilk
  • ½ cup fat free Greek yogurt (or sour cream)
  • 1 cup reduced fat mayonnaise
  • 4 cloves garlic, finely chopped
  • 1 teaspoon Kosher salt, plus more to taste
  • 3 tablespoons fresh dill, chopped
  • 3 tablespoons fresh chives, chopped
  • 2 tablespoons fresh Italian parsley, chopped
  • 2 tablespoons white vinegar
  • 1 teaspoon cracked black pepper
  • ½ teaspoon ground white pepper
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
For the Pasta Salad:
  • 1 pound Rotini pasta, cooked according to box directions, drained and cooled
  • 1 lb bacon, cooked*
  • 1 8oz block of sharp cheddar cheese, cubed
  • 1 cup red onion, chopped
  • 1 cup fresh cherry tomatoes or variety-packaged tomatoes, halved or cut into fourths
  • 1 Haas avocado
  • ½ teaspoon fresh lemon juice
  • Avocado Buttermilk Ranch Dressing, to taste

See full instructions on: hostthetoast.com

Spicy Tomato Bacon Spaghetti

 

Spicy Tomato Bacon Spaghetti

 

Spicy Tomato Bacon Spaghetti

Ingredients
1/2 of a 13 or 14 oz. package spaghetti  (I used whole wheat)

8 slices applewood smoked bacon, chopped  (you could use regular bacon just fine)

2 cloves garlic, minced

1 large onion, chopped

1/2 tsp. red chili pepper flakes

2 (14.5 oz.) cans diced tomatoes, undrained

1/2 c. reserved cooking water from cooking the pasta

1/2 c. chopped fresh parsley

Sea salt & freshly grated black pepper, to taste

Freshly grated Parmesan cheese

Additional chopped fresh parsley
Read full details on: thekitchenismyplayground.com