Chicken Bacon Ranch Stuffed Cucumbers

INGREDIENTS:

1-large cucumber

4 slices of bacon

1 cup shredded rotisserie chicken

1-2 tablespoons Mayonnaise(to your liking)

1/2 cup Cream cheese

1 tablespoon Ranch Seasoning

Salt & pepper to taste

INSTRUCTIONS:

1. Cook the 4 pieces of bacon – crispy. Crumble up 2 and place in bowl.

2. Shred chicken and place in bowl with bacon.

3. Mix in mayonnaise, cream cheese, Ranch seasoning and salt/pepper. Blend all together.

4.Cut cucumbers in half (leave skin on) and slice down the middle of each half giving you 4 cucumber pieces.

5. Scoop out the centers of the cucumbers and fill them with the chicken/bacon/cream cheese mixture. Press down so it fills the center of the cucumbers.

6. Crumble remaining bacon and spread on top of each stuffed cucumber.

Spinach & Bacon Pasta Toss

I love this recipe - it is quick and easy and tastes pretty darn good!





Prep time: 15 min
Total time: 25 min
Makes: 8 servings, 1-1/2 cups each

What You Need!
1 pkg. (16 oz.) wide egg noodles
3/4 cup KRAFT Light Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cups cherry tomatoes (about 1 pt.), halved
1 pkg. (6 oz.) fresh baby spinach leaves (4 cups)
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled

Make It!
COOK noodles as directed on package.
MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. Add tomatoes; cook 1 min., stirring occasionally.
DRAIN noodles, reserving 1/2 cup of the cooking water. Add noodles and the reserved cooking water to chicken mixture in skillet; stir. Remove from heat. Add spinach, 1/2 cup of the cheese and the bacon; mix lightly. Sprinkle with remaining 1/2 cup cheese.