Simple. Delicious. Satisfying. Need I say more? I saw this recipe in one of my food magazines and I just knew I had to try it. Crispy bacon in a creamy ranch sauce with chicken and noodles. How can you honestly go wrong? It was done in a matter 20 minutes. My husband compared it to a Carbonara, and I guess it was similar, but the ranch seasoning gave it a tangy taste that I just loved. If your family loves saucy meals, you might want to double the sauce, it really didn’t make a huge amount.
Creamy Ranch Chicken
adapted from Better Homes and Garden’s Quick and Easy Recipes
start to finish: 20 minutes
serves about 4
6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons flour
2 tablespoons ranch dry salad dressing mix
1 1/4 cups milk
3 cups dried medium noodles(I used egg noodles)
1 tablespoon finely shredded Parmesan cheese
1. Start your water for your pasta. Cook noodles according to package directions.
2. Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.
3. In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon.
4. Serve the chicken over the noodles. Sprinkle with Parmesan cheese. Enjoy!
