Monday, December 17, 2012
Taken directly from website:
10-12 oz penne pasta
2 cups cooked and chopped chicken
3/4 cup cooked and crumbled bacon
1/4 cup butter
1/4 cup flour
2 cups heavy cream (milk would be fine, too)
1 tsp. onion powder
1 tsp. garlic salt
1/3 cup ranch dressing I used Lite House
3/4 cup shredded cheddar cheese
Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
Toss in cooked and chopped chicken as well as cooked and crumbled bacon into the pasta.
TO MAKE RANCH ALFREDO SAUCE: Melt butter in saucepan, add flour and stir to combine. Once you have your roux, add heavy cream (or milk) stir constantly until sauce thickens. Remove from heat and stir in Garlic salt, onion powder and ranch dressing until well combined.
Pour ranch alfredo over pasta, chicken and bacon. Stir to evenly combine.
Add in shredded cheddar cheese and stir to combine.
Pour into a casserole pan and bake at 350 degrees F for 15 minutes.
*We tried tonight and liked it. I used whole wheat pasta (generic wal mart 13oz box) and milk instead of cream. It could use some type of vegetable like corn or broccoli. I used pressure canned chicken, but the husband suggested that chunks of chicken would have been better than the shredded texture of pressure canned chicken.
Labels: Main Dish