Ingredients
Scale
- 1 pound chicken breast
- 1/2 pound bacon
- 2 cups protein pasta (e.g., Barilla Protein +)
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup cherry tomatoes, halved or quartered
- 1 cup romaine, chopped
- 1 cup cottage cheese
- 2 tablespoons ranch seasoning mix
- 1 tablespoon lemon juice
- 1 tablespoon dill pickle juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F and line 2 baking sheets with foil. Drizzle with olive oil.
- Place chicken on one pan and season with salt, pepper, and paprika. Add bacon to the other sheet. Bake chicken for 12 minutes, then remove to cool. Cook bacon for 15-17 minutes or until crispy. Drain and cool.
- Boil pasta with ½ tablespoon salt and a drizzle of oil. Drain.
- Chop chicken and bacon into bite-sized pieces.
- Blend cottage cheese, ranch seasoning, lemon juice, pickle juice, salt, and pepper until smooth.
- In a large bowl, mix pasta, chicken, bacon, and sauce. Refrigerate to let flavors combine.
Notes
- Use high-protein pasta for extra nutrition.
- Adjust bacon crispiness to your preference.
- Let the dish chill for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking, Boiling
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg