Friday, March 17, 2006

Creamy Ranch Chicken

This recipe seems kind of similar to the Spaghetti Carbonara I recently posted, but we liked this much more and it doesn't have the egg-issue. Yummy! this recipe was a $400 prize winner in the Better Homes and Gardens Kid-Pleasing Chicken Entrees Category for March 2006.

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 c. whole milk (I used half and half because I had some left from another recipe)
3 c. dried medium noodles (egg 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 for 1 minute more. Stir in bacon. Meanwhile, cook noodles according to package directions. Serve chicken with noodles; sprinkle with Parmesan.

Makes 4 servings.

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