This is a sponsored post written by me on behalf of Sargento® Cheese. All opinions are 100% mine.

When I strap my toddler into the seat of the grocery cart, I know that I have approximately 0.36 seconds to grab everything that I need before the whining, grabbing, and meltdown ensues. There’s no time for dilly-dallying, no time for combing the shelves, and certainly no time for hunting down exotic ingredients. Instead, I keep my lists as short as possible and stick to the basic ingredients that I know my family loves (like bacon and cheese!), for easy quick-prep dinners that make the house feel cozy, nourish our bodies, and bring our family together at the end of an exhausting day.

  • 6 boneless skinless chicken breasts or 2 large breasts thinly sliced, about 24 ounces total
  • 1 tablespoon Ranch salad dressing and seasoning mix just the dry seasoning
  • 1 jar 15 ounces or about 1 ¾ cups Alfredo pasta sauce
  • 4 slices cooked chopped bacon*
  • 3 slices Sargento provolone cheese
  • Optional: fresh parsley or chives for garnish

  1. Preheat the oven the 375 degrees F. Spray a 2-quart baking dish with cooking spray.
  2. Place chicken in prepared dish and sprinkle both sides of the meat with Ranch seasoning mix.
  3. Pour Alfredo sauce over top of the meat, toss to coat, and cover tightly with foil. Bake for 30-35 minutes, or until chicken is cooked through.
  4. Remove chicken from the oven; top with cheese slices, breaking the cheese to fit on each piece of meat. Sprinkle with chopped bacon and return the dish to the oven (uncovered) for 5 more minutes, or until the cheese is melted.
  5. If desired, garnish with fresh herbs just before serving.
Recipe Notes
*I prepare my bacon ahead of time by baking in the oven on a rimmed baking sheet at 400 degrees for about 13 minutes. You can also use the microwave or just take a shortcut and buy the precooked bacon at the grocery store, crumbling it with you fingers as you sprinkle it over the chicken (that saves a step and doesn’t require any dirty dishes)!



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