I hate wasting food.
It makes me want to cry when I end up having to throw something out. This past weekend I wanted to cry my little eyes out after what happened.
My husband and I got home from Ragnar Saturday late afternoon and walked in our garage and saw a stream of “purple juice” dripping it’s little way out from under our fridge. We figured one of the boys left the freezer door open. When we opened it up and felt how warm the fridge and freezer both were inside, I knew we were in trouble.
My only 8-year old fridge had gone out and I lost pretty much lost everything inside of it. Flank steak, chicken, ice cream, milk, frozen berries, creamies, veggies, pies, etc. Everything was warm, melted, mushy and smelly. I had to throw out two garage bags full of food. I was sick inside. As if I wasn’t already half-dead from running Ragnar, I then had to clean up that huge mess . . .can I just say not my idea of fun. I still want to cry when I think about what I had to throw out . . . stupid fridge!
Thankfully it’s fixed and I hope I never, ever have to throw out that much food again.
Ok, no more sob stories.
Let’s talk about this cheesy ranch chicken pasta. It’s completely delicious and was devoured by everyone in my family . . .well, everyone but Zach who had just had his wisdom teeth out and couldn’t eat it. He wasn’t very happy about it because he could smell how fabulous it was. Pasta is always a hit at our house and this one especially because my boys are ranch dressing fanatics. Fast and fabulous, this is definitely a keeper.
Happy 4th of July!
- 12 oz. dried penne pasta (or any tube-shaped pasta)
- 6 slices of uncooked bacon , cut into small pieces
- 1 Tbsp. butter
- 3 boneless , skinless chicken breasts, cut into small pieces
- 3 Tbsp. flour
- 1 packet dry ranch dressing seasoning mix
- 2 cups milk
- 1/2 cup half-and-half
- 1 1/2 cups shredded cheddar cheese
Bring a large pot of water to a boil and cook pasta according to package directions. Drain and set aside.
While pasta is cooking, cook the bacon until crisp in a large skillet. Remove cooked bacon pieces and place on a paper towel-lined plate. Drain all but about 1 tablespoon of the bacon grease.
Season chicken pieces with salt and pepper. Add butter to pan with bacon grease and melt over medium-high heat. Add the chicken pieces, and cook until no longer pink. About 10 minutes.
Sprinkle the flour and packet of ranch seasoning over the chicken. Stir. Pour milk into the skillet, and continue to stir and cook until mixture starts to thicken. Stir in cheddar cheese and stir until cheese melts.
Add the cooked pasta to mixture and stir to combine. Toss in bacon pieces and serve immediately!
Recipe Source: Adapted from Life in the Lofthouse