Monday, February 20, 2012

Clipped Recipe: Creamy Ranch Chicken

I'm still working on organizing all of my recipes clipped from magazines and newspapers. The trouble is that I keep adding to it faster than I can organize it! It doesn't help that I get even more cooking magazines now. This recipe for Creamy Ranch Chicken has been in my pile of clippings for quite a while. It's from Better Homes and Gardens magazine. I love it because it is so creamy and warm. Great for a winter dinner. Plus, it's super-easy! Just serve with a salad.

Of course I made some changes to it. I made it healthier by using turkey bacon and cooking the chicken in olive oil instead of the bacon drippings. I also used Simply Organic Ranch Dip Mix and skim milk.

Healthier Creamy Ranch Chicken
(This is not a low-FODMAP recipe)
serves 4

6 slices turkey bacon, diced
2 Tbsp. olive oil
4 boneless skinless chicken breast, cut into bite-sized pieces
2 Tbsp. all-purpose flour
2 Tbsp. dry ranch dressing mix
1 1/4 cups skim milk
3 cups uncooked medium egg noodles
grated Parmesan cheese

1. In a large skillet, cook diced bacon over medium heat until crispy. Remove from pan.
2. Heat the olive oil in the same pan and add chicken. Cook chicken until no longer pink in the middle and stirring to brown evenly.
3. Sprinkle chicken with flour and ranch dressing mix and stir well. Stir in milk and cook and stir until thick and bubbly. Stir in bacon. Meanwhile cook noodles according to package instructions. Serve chicken mixture over egg noodles and sprinkle with Parmesan cheese.

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