The butter, flour, and ranch seasoning create a roux to help thicken the sauce. Sprinkle the flour and ranch seasoning over the chicken once that is has been cooked in the butter.
The thickness of the sauce can be changed if you don’t like it. Add more milk to the pan until it becomes the consistency you like.
8oz penne pasta
4 slice bacon, diced
2 tablespoons of light butter
1 large chicken breast, boneless & skinless, cut into bite sized pieces
1 tablespoon all-purpose flour
1/2 pkg dry ranch dressing mix
1 1/2 cups fat-free milk
1/2 c fat free shredded cheddar cheese
salt & pepper to taste
2 scallions, chopped (optional)
-Cook pasta according to package directions in boiling water; drain, set aside.
-Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Remove all the extra bacon fat from the pan.
-Season the chicken with salt and pepper. Add the butter to the pan, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
-Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly.
Stir in half of the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted.
-Taste for seasoning and adjust as needed.
-Serve each plate of pasta with more bacon sprinkled over the top. Garnish with green onions (optional)
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