Yahoo for another 30 minute meal! This was so ridiculously easy, and tastes like it's difficult! As you have probably noticed, I use whole wheat noodles in all of my pasta recipes...we feel so much better if we overeat on healthy noodles! Ha! It doesn't really make that much of a difference in the taste, and takes away a few of those flagged "don't eat" fatty ingredients!Adapted from: Stephanie's Kitchen
6 slices turkey bacon
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons flour
2 tablespoons ranch dry salad dressing mix
1 1/4 cups milk
3 cups whole wheat egg noodles
3 tablespoon finely shredded Parmesan cheese
1. Start your water for your pasta. Cook noodles according to package directions.
2. Cut bacon into narrow strips, then again into tiny pieces. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels.
3. In the same skillet, cook chicken until no longer pink, turning to brown evenly.
6 slices turkey bacon
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons flour
2 tablespoons ranch dry salad dressing mix
1 1/4 cups milk
3 cups whole wheat egg noodles
3 tablespoon finely shredded Parmesan cheese
1. Start your water for your pasta. Cook noodles according to package directions.
2. Cut bacon into narrow strips, then again into tiny pieces. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels.
3. In the same skillet, cook chicken until no longer pink, turning to brown evenly.
4. Mix flour, salad dressing mix, and milk in a small bowl. Move chicken into saucepan. Pour flour mixture over chicken. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon.
5. Serve the cooked mixture over the noodles. Sprinkle with Parmesan cheese. Enjoy!
1 comment:
We loved this meal! It was so easy, I used the leftover bacon from BLT's the day before. This will definitely become one of my go-to meals! Thanks!
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