Southwestern Chicken Pasta Salad

• 3 Boneless, Skinless Chicken Breasts, Seasoned With Taco Or Fajita Seasoning
• 1 teaspoon Taco Or Fajita Seasoning
• 12 ounces, weight Spiral Pasta
• 1/2 pounds Bacon
• 1 Fresh Tomato
• 1/2 cups Ranch Dressing (not Dry Mix)
• 1/2 cups Salsa, Regular NOT A Fruity Blend
• 1 cup Shredded Mexican Blend Cheese, Or Cheddar Cheese

1. 1. Preheat oven to 350 F. Generously season the chicken with either taco or fajita seasoning and put it in a baking dish. Bake for 30 minutes, or until cooked through. Remove from oven.
2. 2. Allow the cooked chicken to cool slightly and then dice.
3. 3. Cook the pasta according to the package directions. Then drain it and set aside to cool.
4. 4. Cook the bacon in a skillet over medium heat until it's nice and crispy. Allow grease to drain by putting the cooked bacon on some paper towels and when cool, crumble it.
5. 5. Chop the tomato.
6. 6. In a a large bowl combine all ingredients, stirring to mix everything together.
7. That's it! Told ya, simple. While it's great straight away, it tastes best when allowed to chill. It's just as good if made the night before and left to refrigerate overnight.
8. Recipe adapted from Recipes for our Daily Bread.

chicken breasts, taco, weight spiral pasta, bacon, tomato, ranch dressing, salsa, cheese

Taken from tastykitchen.com/recipes/salads/southwestern-chicken-pasta-salad/ (may not work)