It struck me as I was cooking this for dinner, I don't remember the last time I made a skillet meal. When we were first married, we pretty much lived off of Hamburger/Tuna/Chicken Helper, tacos, and sloppy joes (from the Manwich can). Thank the Lord (and I'm sure Paul does, too) I've come a long way from that!
This Cheesy Ranch Chicken Pasta is just that, a really tasty skillet meal that takes about 30 minutes from start to finish. This made fantastic leftovers the next day. You've gotta try it!
Cheesy Ranch Chicken Pasta
adapted from Cassie Craves
4-6 slices precooked bacon
3 boneless, skinless chicken breasts cut into pieces
2 tablespoons olive oil
2 tablespoons flour
1 packet ranch dressing mix
2 cups milk
1 cup cheddar cheese
1/2 box (8 oz) rigatoni
dried parsley (for garnish)
Cook rigatoni in a large stock pot, drain and set aside. Heat olive oil over medium heat in large skillet. Add chicken pieces and cook until browned on all sides and no longer pink inside. Add flour, ranch mix, and then milk to the skillet. Stir until fully combined and there are no more lumps. Crumble the bacon slices over the sauce. Continue to cook stirring occasionally until mixture has thickened and bacon is heated through. Add cheddar cheese and stir until completely melted. Pour chicken mixture over rigatoni in pot and stir to coat evenly. Sprinkle with parsley to make your husband and kids think they're in Applebee's. :) Serve immediately.
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