Chicken Bacon Ranch
Chicken bacon ranch pasta
1lb penne pasta
8 slices of smokey bacon, diced
2 large chicken breasts, boneless & skinless, cut into bite sized pieces
2 tablespoons of all purpose flour
1 pkg ranch dressing mix (1 oz)
2 cups of semi skimmed milk
1 cup grated muturecheddar cheese
salt & pepper to taste
To make the chicken bacon ranch pasta, start by cooking the pasta as usual. Then drain, return to pot, and keep warm.
Meanwhile, fry bacon in a large frying pan over medium heat until crispy. Drain on a plate layed with kitchen roll. Drain all but 1 tablespoon of bacon fat from the pan.
Season the chicken with salt and pepper to taste.
Add the butter to the saved bacon fat, then add the chicken to the same frying pan. Cook until tender, no longer pink, and slightly browned.
Add the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Add in the cheddar cheese and half of the bacon; cook and stir until the cheese is melted. Taste for seasoning and add more as needed.
Add the pasta and stir to mix
Serve each plate of pasta with more bacon sprinkled over the top. And there you go restaurant quality Chicken bacon ranch pasta made quickly and easily at home
12 oz pasta
14 oz Marinara sauce; about 1 2/3
3/4 c Chicken peas; not thawed
1/3 c Light sour cream
Chopped basil to garnish
Fry the chicken once cooked pat dry. Then bring a covered large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain the pasta. Meanwhile bring marinara sauce to a boil in a saucepan over medium-low heat. Stir in peas, cover and simmer 2 mins. or until peas are tender. Reduce heat to low, add sour cram and stir until blended. Toss the cooked chicken with sauce. Top with basil.
Strawberry/ Brown Sugar Sauce Pasta
1 c Strawberries, thinly sliced
1/3 c Dark brown sugar, divided
3/4 c Heavy cream
4 oz pasta
2 tb Chopped, toasted hazelnuts
In small bowl, toss strawberries and 1 tablespoon brown sugar. Cover and set aside. Meanwhile in a medium saucepan, combine cream and remaining brown sugar. Bring to boil stirring constantly. Reduce heat and simmer for several minutes or until sugar is dissolved and cream is light brown in color and smooth in consistency. Remove from heat. Cook pasta el dente. Drain very well. Return saucepan to heat, add pasta and toss until thruoughly coated and heated. Place pasta in serving bowl or in individual dishes. Spoon strawberries and juices over . Sprinkle chopped nuts. Serve immediately.
Pasta and Meatballs
1 28 oz. can tomato puree
1 15 oz. can tomato sauce
1 4 oz. can sliced mushrooms — drained and coarsely chopped
1 medium onion — finely chopped
2 cloves garlic — minced
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon salt — divided
1 pound ground bacon
1/4 cup seasoned bread crumbs
1/2 pound pasta — broken into 4-inch pieces
In a slow cooker, combine the tomato puree, tomato sauce, mushrooms, onion, garlic, oregano, basil, and 1/2 teaspoon salt; mix well. In a medium-sized bowl, combine the ground bacon, bread crumbs, egg, and the remaining 1/2 teaspoon salt; mix well and form into 1-inch balls. Gently place the meatballs in the sauce; do not mix. Cover and cook on a low setting for 5 to 8 hours. Remove the cover and add the angel hair pasta; do not stir. Replace the cover and increase the setting to High. Cook for 1 hour, then stir and serve.