Chicken Cheddar Shells with Peach Caprese Salad

Ingredients

• 2 cups fresh broccoli florets
• 6 oz sharp white cheddar cheese
• 1 Deli oven-roasted chicken
• 6 slices cooked bacon
• 8 oz medium shells pasta
• 30 round buttery crackers (1 sleeve)
• 1 cup Alfredo sauce
• ½ cup ranch dressing
• ¼ teaspoon pepper
• Aluminum foil

Prep

• Bring water to a boil for pasta in large stockpot.
• Cut broccoli into bite-size pieces.
• Shred cheese and chicken (breast meat only), about 2 cups each.

Steps

1. Bring water to a boil for pasta in large stockpot. Cut broccoli into bite-size pieces. Shred cheese and chicken (breast meat only), about 2 cups each.
2. Preheat oven to 400°F. Microwave bacon following package instructions; chop coarsely. Cook pasta following package instructions, stirring in broccoli and chicken during last minute of cook time.
3. Crush crackers coarsely and place in bottom of 9-inch square baking dish. Drain pasta mixture thoroughly and return to stockpot. Stir in cheese, bacon, Alfredo sauce, ranch dressing, and pepper until well blended; spoon mixture over crackers in baking dish.
4. Cover dish with foil; bake 12–15 minutes until chicken is 165°F and broccoli is tender. Serve.

Ingredients

• 2 fresh medium peaches
• 8 oz presliced fresh mozzarella cheese
• 2 tablespoons fresh basil, coarsely chopped
• ½ teaspoon kosher salt
• 2 tablespoons olive oil
• 2 tablespoons balsamic glaze

Steps

1. Peel peaches (optional) and cut in half, discarding pit, then cut into ½-inch-thick slices. Cut cheese slices in half.
2. Arrange cheese and peach slices on serving platter, alternating and overlapping layers (shingle). Chop basil.
3. Sprinkle basil and salt over top; drizzle with oil and balsamic glaze. Serve.