1 ½poundsbonelessskinless chicken breasts cut into bite-sized pieces
16ouncesRotini or Penne pasta
2cupsshredded Cheddar cheese
½poundbaconcooked crisp and chopped (reserve some for garnish)
In a small bowl, whisk together ranch seasoning mix, chicken broth and milk. Set aside.
Heat a large, deep skillet or saute pan (4-5 quart) over medium heat. Add olive oil and when shimmering, add chicken and minced garlic to the skillet. Season with salt and pepper and cook for about 3-4 minutes, turning once to brown evenly, until nearly cooked through.
Stir in broth mixture, pasta and bacon. Bring to a boil over medium heat, reduce heat to low, cover and simmer for 12-15 minutes or until pasta is tender. (stir once about halfway through to avoid pasta sticking to the bottom of the pan). If pasta starts to look dry, add another 1/4-1/2 cup of warm broth.
Stir in shredded cheddar cheese until melted. Garnish with reserved bacon and minced chives.
Nutrition information is approximate and is dependent on the ingredients and brands used.
Always use freshly grated cheese off the block. The packaged cheese doesn't melt as well or taste as good.
If ]there is still some liquid in the pan, that's ok. If it seems like a lot, you can spoon a little out, but once the cheese is added the liquid blends into a sauce.