Sunday, September 23, 2007

Bacon 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 ¼ cup whole milk (I used whole milk when I made this)
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 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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