One Pot Bacon Chicken Ranch Pasta

As many of you know, for the past 10 years (+/-) I have been volunteering at the Council on Aging presenting a cooking class once every month.  I try not to repeat recipes…especially now since for the past 5 years, ORCTV has been filming them.  I can’t have my fans (LOL) seeing the same recipes!!!

This month, I have been thinking about Buffalo Chicken Dip.  We’ve had a few pool parties and it seems like I have been making this dip a lot. I mean a lot!!!  I thought it would be great as a pasta dish but not so much with the buffalo sauce for the Council on Aging (Flashback to a sale on Hot Italian Sausage and eye’s watering because it was too hot)!

Take out the buffalo sauce and add bacon.  Change the ranch dressing to ranch seasoning and we suddenly have Bacon Chicken Ranch Pasta.  I tested it out on my weary wonderful family!  I got a definite thumbs up from my daughter.  My husband was not as impressed but he doesn’t like any type of dip, so I didn’t really take his opinion into account.  (he would say, I never listen to him, but that’s another story and another post and maybe some counseling???!!!). Anyway, I cooked it for the Council and it was a big hit.  Disclaimer…this is NOT a diet recipe!!!  Yes, it is rich and delicious.  It’s not something I would make every week.  But it’s sooooo good.  Try it and let me know what you think!  Here’s the link to the video: One Pot Bacon Chicken Ranch Pasta with Spinach

One Pot Bacon Chicken Ranch Pasta with Spinach

2 cups chicken stock or water (chicken stock is better)
1/2 packet of ranch seasoning mix or about 2 tbs
oz cream cheese, cut into 1-inch pieces, softened
1 lb boneless skinless chicken
cups uncooked penne pasta (6 oz)
1 1/2 cups shredded Cheddar cheese
slices bacon, crisply cooked and crumbled (about 1/2 cup)
8 ounces fresh spinach
In 12-inch nonstick skillet, brown cut up bacon.  Add cut up chicken sprinkled with ranch seasoning and sauté.
 
Once browned, add cream cheese cubed and melt.  Add 2 cups of water and pasta.  Bring to a boil.  
Add spinach.  Cover; cook over medium heat, stirring occasionally, 14 to 16 minutes or until pasta is tender. Remove from heat.
Add 1/2 of the cheddar cheese and mix.   Add the remaining cheddar on top.  Let stand 1 to 2 minutes or until cheese is melted.

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