Smoky Bacon & Chicken Skillet

This was so delicious!  We used fusilli instead of bow-tie pasta.  I imagine any pasta would be great.  Also used turkey bacon and almond milk.  I also used cheddar cheese as we are not fond of Monterey Jack. We froze the leftovers for later quick meals.


Ingredients:

12 oz farfalle (bowtie) pasta
1/2 lb bacon slices, chopped
1 lb boneless skinless chicken breasts, cubed
1 1/2 tbsp Garlic Garlic Seasoning
1 1/2 c 2% milk, warmed
1 pkt Smoky BBQ Cheese Ball Mix
1 1/2 - 2 c shredded Monterey Jack cheese


Instructions:

1.  Prepare pasta according to package directions.  Drain.

2.  Meanwhile, in large skillet over medium-high heat, saute bacon until crispy.  Remove to paper towels with a slotted spoon; set aside.  Drain off all but 1 tablespoon bacon drippings from skillet.

3.  Add chicken and Garlic Garlic Seasoning to skillet with remaining bacon drippings; salt and pepper as desired.  Saute until cooked through, about 4-5 minutes.

4.  Stir in cooked pasta, warmed milk and Smoky BBQ Cheese Ball Mix.  Bring to a simmer.  Simmer 1-2 minutes.  Remove from heat.  Stir in cheese and bacon until melted and smooth.  Serve immediately.  Sauce will continue to thicken upon standing.

Makes 6 servings.  Serve with Steamed Broccoli with Garlic Butter.

Make Ahead & Freeze:  Prepare step 1; toss with 1 tablespoon oil and place in a gallon freezer bag.  Place bacon in a quart freezer bag.  Place chicken and Garlic Garlic Seasoning in a quart freezer bag.  Place cheese in a quart freezer bag.  Place all bags and unopened Smoky BBQ Cheese Ball Mix in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.