Enter the recipe below.
Chicken Bacon Ranch Pasta
Ingredients:
8 ounces penne 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
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
Directions:
In a large pot, cook pasta according to package directions. Drain and set aside.
In same pot melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch dressing mix and cheese. Stir until cheese melts. Add chicken, bacon and pasta. Stir to coat.
Notes:
8 oz of Penne pasta was about 1/2 of a regular box.
2 tbsp of the ranch dressing seasoning mix was 1 envelope of the hidden valley ranch mix - it's no where on the box how much mix is in each envelope and I felt rather silly opening the envelope into a bowl to then measure it out so hopefully this will save someone that step.
1/3 cup bacon is 6 slices according to a Google search - timing for this dinner couldn't have worked out better for me - I'd already planned a larger breakfast for Saturday of pancakes, eggs and bacon. I just fried up the extra slices and tossed them in the refrigerator until later.
2 cups cooked chicken is about 1 lbs again according to a Google search - the original blog talks about how she used a rotisserie chicken. I boiled up a whole package of boneless skinless chicken (a bit more than a lb (more like 1.3) because I've never seen a package of chicken in the food store that was 1 lb even or close to it) and chopped it and the bacon up while the pasta was boiling.
This recipe came with an important reminder: read the comments before starting the recipe or tutorial. I recently had a similar problem when I started to crochet a hat from a youtube video tutorial (more on that if I ever actually finish the stinking hat) and I thought I learned that lesson. Clearly not though.
One of the steps above talks about cooking until the sauce thickens. I'm not the biggest cook and most of the things I make are really simple meals. As such, I've never had to thicken milk before. After quite a while my milk was still real soupy. Another Google search told me it should only take a few minutes for milk to thicken so I moved on - thinking maybe I was overestimating how thick a sauce like this should guess.
Later on, I read through the comments on the original recipe to see if anyone else had any improvements or suggestions. Several people noted that when they used Skim milk (which I had used), the sauce wouldn't thicken and offered suggestions - one person put part skim, part half and half; another added more flour - either way, I wish I had seen this before dinner and I would've tried something like that.
Oh well. Hopefully the reminder sticks this time.
And even with the soupier sauce - both Boyfriend and I enjoyed the pasta a whole lot. The recipe says it serves 4 - for us it served 2 large helpings for him, 2 smaller helpings for me, and a decent enough portion to bring to work for lunch. I think this is definitely a recipe to repeat.
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