Sometimes you just need some comfort food. Despite the weather, temperature, season, I wanted some stick-to-your-bones pasta this week.
I originally wanted to use penne, but I spotted a box of beautiful little campenelle pasta instead. I've never cooked with them before, but pasta is pasta, right? You just boil until al dente and you're all good. Plus, it's always fun to use a different kind of pasta shape here and there in the kitchen.
I think next time we make this, I'm going to throw in some steamed broccoli or some other kind of vegetable. It needed it. Desperately. Thankfully, I could settle having them as a side this time around.
Instead of cooking the chicken in the bacon drippings as the recipe called for, I actually pre-grilled my chicken yesterday (you know... the same grilling episode with that dang spider). That way I could have it grilled, chopped, and ready to toss into the recipe when needed. I love the taste of grilled chicken (Almost as crispy as I like my marshmallows. I know. It's almost a crime.)
This is my last recipe of this week! I'm throwing my friend a 'bridal shower' on Saturday, and have much to do. The menu is ready, and I'm not worried about it at all. But I am completely challenged in the craft/decorating department... so this will definitely be interesting.
Bacon Ranch Chicken Pasta
1 lb Campanelle pasta (or any other short pasta)
6 strips of bacon
1 T butter
1 boneless skinless chicken breast cut into bite sized pieces (the original recipe calls for two)
2 T all-purpose flour
1 packet ranch dressing mix
2 C milk
1 C shredded cheddar cheese (I used sharp)
1 green onion, sliced (no white parts)
salt and pepper to taste
Cook pasta according to package directions. Drain and return to pot.
Meanwhile, cook bacon on a large frying pan over medium heat until crispy. Drain bacon on paper towel, but reserve all but one tablespoon of bacon drippings in the pan. Crumble bacon into small pieces (after it's cooled down a bit).
Salt and pepper your chicken. Add butter to bacon drippings, melt. Throw in your chicken. Cook thoroughly until slightly browned.
Sprinkle flour and ranch dressing mix over chicken and stir. Slowly stir in milk and cook until thick and bubbly. Stir in the cheddar cheese and half of bacon. Keep stirring until cheese is melted. Add salt and pepper according to taste.
Serve with the rest of the bacon crumbles, and a green onions. A good side would be steamed veggies, or a crisp green salad.
recipe from Cassie Craves
Linking up here.