CHICKEN BACON RANCH PASTA
This easy, creamy chicken bacon ranch pasta recipe is a healthy stovetop version with no Alfredo sauce. Made in one pot and under 40 minutes!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 40m
Number Of Ingredients 18
Steps:
- Cook the pasta in a large pot of boiled salted water until al dente. RESERVE 1 CUP OF THE COOKING LIQUID (don't forget!). Drain and set aside.
- Meanwhile, using a small bowl or large measuring cup, whisk together 1/2 cup of the milk and the flour. Keep near the stove.
- Heat a Dutch oven or other large, sturdy pot over medium-low heat. Add the bacon and let cook until it is crisp and the fat has rendered, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and set aside. Discard all but 2 tablespoons drippings from the pan.
- Increase the heat to medium high. Add the onion and cook for 2 minutes. Then, add the chicken. Sauté until the onion is beginning to soften and the chicken is cooked through, about 4 to 6 minutes. Remove to the plate with the bacon (get all of the chicken out of the pot, but don't worry if there is some onion still in the bottom).
- Reduce the pot heat to medium. Add the salt, garlic powder, onion powder, dill, black pepper, and cayenne. Whisk the spices to heat them, then immediately pour in the milk mixture. Cook, whisking constantly, for 30 seconds, until the mixture looks a little golden and is smooth.
- Slowly add the remaining 1 1/2 cups milk, whisking constantly to remove any lumps. Bring to a simmer and let cook, whisking very frequently, until thickened and creamy, 7 to 10 minutes.
- Remove the pot from the heat and let cool a minute or two. Stir in the Greek yogurt, Mozzarella cheese, cheddar cheese, and Parmesan.
- To the pot, add the cooked pasta, the reserved chicken, onions, bacon, and peas.
- If the pasta sauce is too thick, add some of the reserved pasta water as needed to loosen it. Serve hot, sprinkled with herbs as desired.
Nutrition Facts : ServingSize 1 (of 6), Calories 493 kcal, Carbohydrate 42 g, Protein 41 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 99 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 8 g
BOW TIES WITH CHICKEN AND PEAS
Make and share this Bow Ties With Chicken and Peas recipe from Food.com.
Provided by Charlotte J
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees.
- Cook pasta in a large pot according to package directions.
- Drain.
- Put pasta into a casserole dish.
- Add chicken, peas, soup, milk, rosemary, and pepper.
- Mix thoroughly but gently.
- Sprinkle with parmesan.
- Bake for 10 minutes, or until heated through and cheese is lightly browned.
FRENCH-STYLE CHICKEN WITH PEAS & BACON
This creamy one-pot chicken dish is a great-value way of feeding the whole family
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
- Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
- Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.
Nutrition Facts : Calories 379 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 1.6 milligram of sodium
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