As you can probably tell from my blog posts lately, dinner these days must consist of something fast and easy to put together. I need to be able to make something tasty and somewhat healthy while Abbie is either playing in her bouncer next to me or taking a nap of indeterminate length. This dish fits all of those criteria!
Not a lot of veggies in this dish, I admit, but add a green salad on the side and you have a complete meal. And if you are really pressed for time, use bacon bits (the REAL ones, please) instead of cooking the bacon and just cook the chicken in a little bit of olive oil instead.
Creamy Ranch Chicken Pasta
from Jo's Kitchen
Makes about 4 servings
6 slices bacon
1 - 1 1/2 pounds chicken breast, cut into bite-sized pieces
2 tablespoons flour
2 tablespoons dry ranch mix (you can find this near the salad dressings)
1 1/4 cups milk
8 ounces egg noodles
In a large saute pan, cook bacon over medium heat until crisp. Remove from pan and save 2 tablespoons of drippings. Cook chicken in same pan with the drippings until tender and no longer pink, turning to brown.
Sprinkle flour, ranch mix, and milk over chicken. Stir to combine and continue stirring until thickened and bubbly. Cook and stir one minute more. Stir in bacon.
Meanwhile, cook noodles according to package directions. Drain and add to chicken mixture.
Sprinkle with Parmesan cheese and serve immediately.