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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A great recipe from Better Homes and Garden's that include my daughter's favorites: chicken, ranch dressing, bacon - although who doesn't love bacon! I adapted the flavors a little more towards my family's tastes - a little extra spice Ingredients:
6 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 whole milk |
1/2 tsp black pepper |
pinch of pepper flakes - according to taste |
3 cups dried medium noodles |
1 tbsp. finely shredded parmesan cheese |
Directions:
1. Cut bacon into narrow strips.
2. In a large skillet cook bacon over medium heat until crisp.
3. Drain bacon on paper towels
4. Discard all but 2 Tb drippings.
5. In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly.
6. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well.
7. Stir in milk.
8. Cook and stir until thickened and bubbly.
9. Stir in bacon, black pepper and red pepper flakes
10. Meanwhile, cook noodles according to package directions.
11. Serve chicken mixture with noodles; sprinkle with Parmesan.
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