I'll make this a quick post. When I received my daily email from BHG and saw "Ranch" in the title I knew I had to make it for my husband. There are two things my husband loves, anything with ranch dressing (it has to be Hidden Valley though) and anything wrapped in bacon.
So when I actually read the recipe and saw it had ranch & bacon, oh I knew he would just love it. I changed out the whole milk in the recipe, that is too much fat. I just used 2% and it was fine. And we have pretty much banned white pasta in our house. We only eat whole wheat.
Creamy Ranch Chicken
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
3 cups dried medium noodles
1 Tbsp. finely shredded Parmesan cheese
1. 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.
2. In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon. Meanwhile, cook noodles according to package directions. Serve chicken mixture with noodles; sprinkle with Parmesan. Makes: 4 servings
I decided to do a salad with this too. I am not always in the mood for a fresh garden salad, so I like to change it up a bit. Greens, an apple, candied walnuts & a homemade dijon balsamic vinaigrette.