Categories: Pasta

Ingredients

• 16 ounces medium shell pasta
• 2 large chicken breasts (or about 2 cups previously cooked chicken)
• salt and pepper, to taste
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup milk
• 3 tablespoons Ranch dressing mix (or 1 1oz ranch dressing mix packet)
• 1/4 teaspoon garlic powder
• 1 cup chopped Roma tomatoes
• 2 cups cubed cheddar cheese
• 1/3 cup sliced green onions (about 4 stalks)
• 1 (2.25-ounce) can sliced olives, drained
• 8 slices of bacon, cooked and crumbled

Directions

1. Bring a large pot of water to boil and cook your pasta according to package directions. Drain and rinse the pasta with cold water when done.
2. Meanwhile; saute chicken breasts in a pan over medium-high heat, seasoned with salt and pepper, flipping after about 5 minutes. Cook until internal temperature of the chicken reaches 165 degrees. Allow to rest for 10 minutes before dicing.
3. In a medium bowl (or mason jar), combine sour cream, mayonnaise, milk, ranch dressing mix and garlic powder. Stir together till smooth. Set aside.
4. In a large bowl, combine cooked pasta, chicken, diced tomato, cheese cubes, green onions, olives and bacon. Stir together to combine.
5. Cover and place in the fridge for 2 hours (or more) before serving.

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