Servings: 6
Prep Time: 15 minutes
Cook Time: 15 minutes + 8 minutes baking
Ingredients
- 1 small boneless, skinless chicken breast, sliced in half
- 3 slices turkey bacon (lower fat, less points)
- 4 cups cooked whole wheat or low-carb egg noodles (to add fiber and reduce points)
- 1/4 cup whole wheat flour (reduce from 1/3 cup)
- 3 cups unsweetened almond milk or low-fat milk (lower calories and points)
- 1 packet ranch seasoning mix (~2 tbsp)
- 1 cup reduced-fat sharp cheddar cheese
- 1/2 cup reduced-fat Colby Jack cheese (for color)
- Fresh parsley, for garnish (optional)
- Cooking spray or 1 tsp olive oil for skillet
Instructions
- Preheat oven to 350°F (175°C).
- Cook noodles according to package directions. Drain and rinse with cold water, then place in a large bowl.
- Cook chicken: Lightly spray a skillet with cooking spray or use 1 tsp olive oil. Cook chicken over medium heat for 5-7 minutes per side until cooked through. Remove and slice into bite-size pieces.
- Cook turkey bacon: In the same skillet, cook bacon until crisp. Remove and crumble 2 slices into the noodles, keep 1 slice for topping.
- Make sauce: Add flour to skillet with bacon grease, whisk and cook for 1-2 minutes. Slowly whisk in almond milk until smooth and thickened. Stir in ranch seasoning and cheeses until melted and combined.
- Combine: Pour sauce over noodles, chicken, and crumbled bacon. Toss gently to combine.
- Bake: Transfer mixture to a medium casserole dish. Sprinkle with remaining cheese and reserved bacon slice. Bake for 7-9 minutes until bubbly and golden.
- Garnish with parsley if desired. Serve warm.
WW Smart Tips
- Turkey bacon cuts points without losing flavor.
- Whole wheat or low-carb noodles add fiber and reduce calories.
- Almond milk or low-fat milk lowers points compared to whole milk.
- Reduced-fat cheeses save points but still melt beautifully.
- Baking instead of frying keeps it lighter and easier.
Estimated WW Points: About 6 points per serving
