Servings: 8 servings
Equipment
- 1 Large baking sheet
- 1 Medium skillet
Ingredients
- 6 slices Turkey Bacon cooked in oven, diced
- 1 Tbsp extra virgin Olive Oil
- 1 Tbsp unsalted butter
- 1 Tbsp Dash Garlic and Herb seasoning
- 2 cups Simple Truth Organic® Low Sodium Free Range Chicken Broth reduced sodium
- 1 ¼ cups milk
- 8 oz spaghetti noodles
- ½ tsp ground black pepper
- ½ cup shredded parmesan cheese or 3 Tbsp grated parmesan
- ¼ cup sour cream
- 1 Tbsp Ranch seasoning mix
- parsley flakes for serving
Instructions
- Cook the bacon one of two ways:1) Cook the bacon in the oven for about 15 minutes (no flipping necessary), until crispy, then let it cool and dice or crumble.2) Dice and cook the diced bacon in a large skillet over medium heat until crisp.6 slices Turkey Bacon
- Remove the bacon to a paper towel lined plate. If you used the skillet to cook your bacon, be sure to wipe excess grease from the skillet.
- Add the olive oil and butter to the skillet.1 Tbsp extra virgin Olive Oil, 1 Tbsp unsalted butter
- Add the garlic seasoning and cook for 1 - 2 minutes, until fragrant, stirring frequently.1 Tbsp Dash Garlic and Herb seasoning
- Stir in the chicken broth, milk, spaghetti, and pepper. Bring to a boil.2 cups Simple Truth Organic® Low Sodium Free Range Chicken Broth, 1 ¼ cups milk, 8 oz spaghetti noodles, ½ tsp ground black pepper
- Reduce heat and simmer, stirring occasionally until pasta is cooked through.
- Stir in the reserved bacon, parmesan, sour cream, and ranch seasoning.¼ cup sour cream, 1 Tbsp Ranch seasoning mix, ½ cup shredded parmesan cheese
- Top with parsley as desired, serve, and enjoy!parsley flakes
Notes
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