I hope everyone had a fantastic Thanksgiving. We went down to Corpus and had a blast! We are so blessed with such amazing family and friends!
Here is the recipe I made for dinner the night before we left. I love this and so do the boys!
Cheddar Bacon Ranch Chicken Pasta
1 lb short pasta
6 strips bacon, diced (I put mine in the freezer for about 20 minutes to make dicing easier.)
1 tbl butter
3 boneless,skinless chicken breasts, cut into bite sized pieces
2 tbl flour
1 packet ranch dressing mix
2 cups milk
1 cup shredded cheddar cheese (or more depending on how cheesy you like things)
salt & pepper to taste
Cook pasta according to package. Return to pot after draining and keep warm.
Cut chicken into bite sized pieces.
Cook bacon in a large skillet until crisp. Drain on paper towel. Reserve one tbl of bacon drippings.
Season chicken with salt and pepper. Add butter to bacon grease. Then add chicken. Cook until no longer pink and slightly browned.
Sprinkle flour and ranch dressing over chicken, stirring to evenly coat. Stir in milk and continue stirring until slightly thickened.
Pour chicken mixture into pot of noodles. Stir in cheeseand bacon. Stir and cook until cheese is melted.
I served this with sauteed veggies and it was great! You could add cajun seasoning to kick up the flavor, but since my 18 month old was eating this as well, we kept it mild and just added Tony's seasoning to our servings.
Happy Eating, Y'all!