Thursday, June 5, 2008

Cream Ranch Chicken - 20 minutes

6 slices bacon
4 skinless boneless chicken breast halves (cut into bite-size pieces)
2 tablespoons all-purpose flour
2 tablespoons dry ranch dressing mix
1 1/4 cups whole milk
3 cups dried medium noodles
1 tablespoon parmesan cheese, finely shredded
1Cut bacon into narrow strips.
2In large skillet, cook bacon over medium heat until crisp.
3Drain bacon on paper towels, discard all but 2 T drippings.
4In same skillet, cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly.
5Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well.
6Stir in milk.
7Cook and stir until thickened and bubbly.
8Cook and stir for 1 minute more.
9Stir in bacon.
10Meanwhile, cook noodles according to package directions.
11Serve chicken with noodles, sprinkle with Parmesan.

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