Tuesday, July 16, 2013

Chicken Bacon Ranch Pasta ****

This recipe was actually inspired by the Crack Chicken recipe that is circulating Pinterest.  Once I started making it, though, I realized that one wouldn't really work for us, so I kind of redid it and changed some stuff around.  The original recipe can be found here.

This is the second time I made it, and I accidentally doubled the sauce without thinking.  I had it in my head that it was 4 cups of milk instead of 2, so then I had to double all of it.  Anyway, I just used the full 16 oz package of noodles.  It was SO GOOD.  I am seriously going to do that from now on.  Every single person cleaned their plates, and they all told me over and over how much they loved it.  Cha-ching!

(luckymommyto2boys ~ Amy)

12 oz dried medium egg noodles
4 boneless, skinless chicken breasts, cooked and shredded
Small bag real bacon pieces
1-1/2 packages dry Ranch salad dressing mix
4 Tbsp Flour
2 cups milk
1/4 cup grated Parmesan cheese

Cook pasta according to package directions and return to pan.
Place chicken in saucepan with bacon bits, flour and ranch dressing. Stir well to coat chicken. Stir in milk, cook and stir until thickened and bubbly. Cook for another minute.
Add in Parmesan cheese and add to noodles.  Stir well to combine.  Serve hot.
Yield: 6-8 servings
*Amy's notes: I like to double the sauce and use 16 oz of noodles.

1 comment:

Cindy Jamieson said...

Mmmm, I could so go for this right now! Thanks for linking with Simple Supper Tuesday.