Creamy Ranch Chicken Pasta
Bacon. Ranch. Cheese. Pasta.
What more can you ask for in a dish?
And it will be especially nice in the spring and summer when it starts to get extra hot outside, and I know the last thing you'll want to do is turn on your oven.
If you're a ranch lover, you will thoroughly enjoy this dish. Dry ranch salad dressing mix is combined with flour and milk to make a creamy and delectable sauce. The bacon only makes the flavors more rich and satisfying. I used low-fat milk in place of the whole milk the recipe suggests, and the taste was still perfect. Enjoy!
- 3 slices bacon
- 4 skinless, boneless chicken breast halves, cut into bite-size pieces
- 2 tbsp. all-purpose flour
- 2 tbsp. ranch dry salad dressing mix
- 1 1/4 cups low-fat milk
- 3 cups dried medium egg noodles
- 1 tbsp. Parmesan cheese, grated
- Fresh parsley, for serving (optional)
Cut bacon into bite-size pieces. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.
In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly.
Meanwhile, cook noodles according to package directions. Drain and set aside.
Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon. Once combined, add noodles and mix until combined. Sprinkle with Parmesan cheese and serve.
Source: The Savvy Kitchen