Monday, January 14, 2013

Cheddar Bacon Ranch Chicken Pasta

This is some good stuff!!  But how can you go wrong with chicken, bacon and cheese!!

 Felix taking his place at the dinner table.  He is so spoiled!!

The recipe

Cheddar Bacon Ranch Chicken Pasta

1 pound mostaccioli or other short pasta
6 strips of bacon, diced
1 tablespoon butter
2 boneless skinless chicken breast halves, cut into bite-size pieces
2 tablespoons all-purpose flour
1 packet ranch dressing mix
2 cups milk
1 cup shredded cheddar cheese
Salt and pepper to taste

1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.

2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.

3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.

4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.

5. Serve each plate of pasta with more bacon sprinkled over the top. Green onions would also be a delicious topping.

Note: I added 1 bag of broccoli to the pasta once it was almost done cooking and I mix everything together and then place in serving bowl.  

My family LOVES this.  It makes a lot so there will be leftovers.

I hope you enjoy this one as much as we do!


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