[DRAFT]
| Yield: | 2 Servings |
Ingredients
- Kosher salt
- 1 cup uncooked elbow macaroni
- 2 tablespoons unsalted butter
- 1 red bell pepper, seeded and chopped
- 1 can (10.75 ounces) condensed cream of chicken soup
- 4 slices American cheese, torn into shreds
- 1½ cups chopped rotisserie chicken
- Black pepper
- 4 strips bacon, cooked crisp and chopped (optional)
- 2 scallions, white and green parts, “nely chopped” (optional)
- Spicy Ranch Salad
- ½ cup ranch dressing
- 1 cup chunky salsa
- 1 head iceberg lettuce, shredded
Instructions
- 1. Cook pasta in large saucepan of salted water according to package directions. Drain; reserve pasta water. 2. Melt butter in large saucepan over medium heat. Add bell pepper. Cook until pepper is tender, about 6 minutes. Add soup, 12 soup can of reserved pasta water and cheese. Stir until melted, about 8 minutes. 3. Add chicken, cooked pasta and pepper; stir. Top with bacon and scallions, if desired. 4. Combine ranch dressing and salsa in a large bowl. Toss with lettuce. Serve salad chilled or at room temperature along side of Mac ‘n’ Cheese.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1397 |
| Total Fat | 98 g |
| Saturated Fat | 33 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 10 g |
| Sugar | 19 g |
| Protein | 52 g |
| Cholesterol | 202 mg |
| Sodium | 3426 mg |