Chicken Ranch Pasta
2 large chicken breast, cut into bite sized pieces
2 TBS butter
2 TBS flour
2 TBS ranch dressing mix
1 1/4 cup milk
1 cup green peas
cooked whole wheat pasta (I used about a half box, we like shells or the spiral-y kind)
Parmesan Cheese (optional)
Heat butter in pan, add chicken and cook through. Sprinkle chicken with flour and mix well. Add ranch dressing mix and stir. Add milk and peas and bring to a boil, stirring often. Turn heat down to simmer and let thicken. Once sauce is thickened, turn off heat and stir in drained pasta. Serve with a sprinkle of Parmesan cheese.
**If you notice in my picture, I didn’t add peas last night! I was in a hurry and didn’t have time to dig in the freezer for them! So, you can leave them out but it’s really best when they are in it! And I did add 4 slices of cooked crumbled bacon to mine. So the recipe can be flexible! I’m not a fan of the bacon because it makes it too salty (for me) but my hubby is a bacon fan! So, if I have some bacon I throw it in the pan, cook it and then let it drain on a paper towel while I’m cooking the chicken. Then I add it in at the end, to keep it from getting soggy. And typically I have the time to locate my bag of frozen peas! 😉
Extra tip: This recipe is yummy the next day but sometimes it can get a little dry (as with any cream sauce). My solution: add a little sour cream or milk to the pasta and stir, then reheat. Perfect leftovers!
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