*Ingredients:
°1/2 pound skinless, boneless chicken breast, cut into bite-size pieces or slices
°6 slices of cooked bacon
°8 ounces whole wheat pasta, uncooked
°1 packet ranch seasoning
°1 cup fat free milk
°1/2 cup low-fat shredded cheddar cheese
°2 green onions cut into cubes
°Salt and pepper to taste
*Directions :
Cook pasta according to package directions and set aside.
Cook bacon in a large skillet until tender, then drain on paper towels. Shred the bacon when it's cool enough to handle. Strain most of the bacon broth from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat.
Season chicken with salt and pepper, add to skillet with bacon broth, and cook until no pink and golden brown, about 4-6 minutes.
Add the milk and the can of ranch sauce, and stir well. Cook until thick and boiling. Add cheddar cheese and 1/2 of the reserved bacon. Cook, stirring regularly, until cheese melts. If the sauce becomes too thick, dilute it with some fat-free chicken broth as needed.
Pour the sauce over the pasta, top with the remaining bacon and green onions and sprinkle over
Enjoy !
