Chicken Bacon Ranch Noodles - cooking recipe

Ingredients

2 ounces pasta, any shape or (8 ounce) packages tofu shirataki noodles
8 ounces boneless skinless chicken breasts, diced
4 slices lean turkey bacon
2 teaspoons olive oil
1/4 cup shredded parmesan cheese
10 ounces frozen chopped spinach, thawed and squeezed dry
1/4 cup chicken broth
2 teaspoons dry ranch dressing mix, divided
15 -20 grape tomatoes, halved
3 teaspoons minced garlic

Preparation

Cook pasta or prepare tofu noodles according to package directions and set aside.
Heat the olive oil in a large non-stick skillet over medium heat. Add garlic and cook 1 minute.
Add chicken and bacon. Cook, stirring until chicken is cooked through and no longer pink. Remove to a plate.
Add spinach, broth, and 1 tsp ranch to skillet. Stir and cook until liquid is absorbed, and spinach is heated through, about 3-4 minutes.
Reduce heat to medium-low. Add chicken, bacon, noodles, tomatoes, and remaining ranch seasoning to skillet, stirring and mixing until heated through.
Toss with parmesan and serve hot.