A rainy day out today with cooler weather not far behind the rain. Ran a friend of mine to the Dayton Airport, he's heading to Florida for the Winter. I'll be picking him back up sometime in April. I have a few leftovers frozen so I'm going to using them up in the upcoming days. Tonight for dinner it's leftovers, Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta and a slice of Klosterman Wheat Bread.
I tried the Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper the other night and it instatly became one of my favorites! The Rotini and Cheese Sauce are excellent and the Seasoned Crumb Coating with Natural Bacon Flavor for the Chicken is one of the better Crumb Coatings I’ve had for Chicken. I just put everything in a microwavable plate and heated it up for about 1 minute. I also had a slice of Klosterman Wheat Bread and an Ice-Cold Diet Dr. Pepper to drink. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.
If you were to prepare this from the start as all the other ones, Hamburger/Chicken Helper, this one is very easy to make. Just follow the instructions on the box. To prepare it fist go ahead and make the Pasta, by direction. Then prepare your Chicken and you have one fine meal! The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix & Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Canola Oil, Sea Salt and Pepper. It all comes together for one easily made and delicious dinner.
Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper
* Rotini pasta with naturally flavored cheesy sauce mix and seasoned crumb coating with natural bacon flavor
* Add chicken
* Pasta side dish included
Directions
For Pasta:
You Will Need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp butter. For Chicken You Will Need: 1 lb uncooked boneless skinless chicken breasts, 1 tbsp milk, 2 tbsp butter, 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Adjust heat setting, cook times and amount of oil as needed. Pasta: 1 – Stir water, 1/2 cup milk, butter, sauce mix and pasta in 2-quart nonstick sauce pan. Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 17 minutes, stirring frequently, until pasta is tender. Meanwhile, continue with step 2.
Chicken:
2 – Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick). 3 – Coat, Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add seasoned crumbs to coat chicken. 4 – Brown, Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with potatoes. Refrigerate leftovers. Add Your Own Twist: Stir 1/2 cup cooked broccoli or shredded cheddar cheese into the finished pasta. If you want a bit of crunch, top with 1/3 cup crushed garlic croutons!
nutrition information
1 cup prepared
Serving Size:
Serving Per Container:
Amount Per Serving
Calories: 390 Calories from Fat: 170 % Daily Value* Total Fat 19g 29% Saturated Fat 8g 40% Cholesterol 85mg 28% Sodium 690mg 29% Total Carbohydrate 30g 10% Dietary Fiber 7%
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