I made this again last night using rotini instead of penne (no real difference – pasta is pasta to me) and Hormel “Real Bacon Pieces” instead of cooking the bacon. I was real impressed with the Hormel find. I was expecting just little bacon bits kinda of things but this contained larger chunks of bacony goodness.
I attempted to use more flour to counterbalance the sauce not thickening – I had this problem before likely because I use skim milk. It ended up making the sauce a bit grainy. I’d rather have the thinner sauce than how it came out yesterday so prolly not worth continue to mess around with.
Pretty much as good as I remembered though.
With Halloween almost upon us, Boyfriend and I decided to host a party on Saturday night. As this party would be including alcohol, we figured a heavier dinner, full of yummy carbohydrates, was probably necessary.
Enter the recipe below.
Chicken Bacon Ranch Pasta
1 Tablespoon butter
1 Tbsp flour
2 Tbsp dry ranch dressing seasoning mix
2 cups milk
1 cup shredded cheddar cheese
1/3 cup cooked, chopped bacon
2 cups cooked chopped chicken
In a large pot, cook pasta according to package directions. Drain and set aside.
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