INGREDIENTS
2
Chicken breasts, cut up - about 1 1/2 pounds, boneless skinless
5
slices Crispy bacon, cooked
1 tsp
Garlic powder
2 tsp
Onions, dried
1
Parsley
1 cup
Ranch dressing
1
box Shell pasta, medium
1 tsp
Black pepper
1 tsp
Sea salt
1 tbsp
Olive oil
3 cups
Monterey jack cheese
4 cups
Water