Chicken Bacon Ranch Pasta Bake

Chicken Bacon Ranch Pasta Bake 8 ounces pasta (penne) 1/4 cup diced red onion 1/2 cup chopped green peppers 1 Tablespoon + 1 teaspoon olive oil, divided 1 teaspoon minced garlic 1 - 14 ounce can diced tomatoes 2 cups cubed, cooked chicken 1/2 cup chopped, cooked bacon 1 cup chopped spinach leaves 1 - 12 ounce can evaporated milk 2 1/2 cups shredded pepper jack cheese, divided 1/2 cup ranch salad dressing 1/2 cup shredded cheddar cheese Cook the pasta according to the package directions for al dente pasta. Drain and pour back into saucepan. Drizzle with 1 teaspoon olive oil and toss. Cover and set aside. Saute the onions and peppers in 1 Tablespoon oil for 2-3 minutes. Add the garlic, tomatoes, chicken, bacon, and spinach to the pan. Saute until the spinach leaves start to wilt. Pour the mixture into the pan with the pasta and stir. Cover and set aside again. Heat the milk, ranch dressing, and 2 cups pepper jack cheese until the cheese melts and becomes creamy. Stir in the noodles and chicken mixture. Spoon into a greased 8x8 baking dish. Top with the remaining pepper jack cheese and cheddar cheese. Bake at 350 degrees for 20 minutes. Broil for 2-3 minutes to brown the cheese. Keep a close eye on it while broiling. Serve hot. Makes 6 servings. Notes *This dish has a slightly spicy taste to it. Feel free to substitute your favorite cheese for the pepper jack.