Ingredients:
1 pound (about 454 g) penne
6 slices bacon, diced
2 tablespoons (24 g) all-purpose flour
1 package ranch seasoning
2 cups (500 mL) milk
1 tablespoon (15 g) butter
Salt and pepper to taste
2 boneless, skinless chicken breasts, cut into pieces
1 cup (250 g) shredded cheddar cheese
Preparation:
Cook your pasta according to package directions. Drain and set aside.
Cook bacon in a skillet. Drain, reserving 1 tablespoon (15 mL) of the bacon fat in the pan.
Add 1 tablespoon of butter to the bacon juices and chicken breast pieces.
Cook until the chicken is golden brown.
Pour the ranch dressing mixture and flour over the chicken.
Add the 2 cups of milk. Stir until thick and bubbly.
Add cheese and half the bacon to skillet; stir until cheese is melted.
Combine sauce and pasta.
Season with salt and pepper to taste.
Top dish with additional bacon bits.