Chicken Hatch Chile Bacon Ranch Pasta Salad

Ingredients

• 2 chicken breasts boneless skinless
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon cracked black pepper
• 2 tablespoons Olive & Basket Bacon EVOO
• 4 ounces cream cheese room temperature
• 8 ounces bacon cooked and crumbled
• 8 ounces sharp cheddar cheese diced finely in 1/2 inch cubes
• 1 jar Hatch Chile Bacon Ranch Dip
• 1 pound cooked fusilli pasta

Directions

1. Butterfly the chicken breasts open, cutting them to be the same shape but half as thick.
2. Add salt and pepper to the chicken breasts.
3. Add oil to your large skillet and heat on medium heat.
4. Add to the pan and sear for 3-5 minutes.
5. Flip the chicken and cook on the other side.
6. Remove from the pan and let cool.
7. Chop the chicken into 1 inch cubes.
8. In a large bowl add the cream cheese and dip and mix well.
9. Add the chicken, bacon, cheddar cheese, and pasta.
10. Toss together until well coated