Creamy Ranch Chicken
6 slices bacon
4 skinless boneless chicken breast, cut
into bite size pieces
2 tbsp all purpose flour
2 tbsp ranch dry salad dressing
1 ¼ c whole milk (I use whatever I
have)
3 c dried medium noodles (I use 17.6 oz
of penne pasta0
1 tbsp shredded parmesan cheese
Cut bacon into narrow strips. In a
large skillet, cook bacon over medium heat until crisp. Drain bacon
on paper towels and 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. Sprinkle flour and dry salad
dressing mix over the chicken in the skillet; stir well. Stir in
milk. Cook and stir until thickened and bubbly. Stir in bacon.
Meanwhile, cook noodles according to package directions. (I start
this before I start the sauce) Serve chicken on top of noodles and
sprinkle Parmesan on top. (I add the noodles into the chicken mix
and stir, add the parmesan cheese cover to let melt, then serve.)
Double flour, ranch dressing and milk
to make creamier.
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