WEIGHT WATCHERS – CHICKEN RANCH PASTA

5/5

This recipe has been recently updated on 7/15/20 with new photos and information to help you get the perfect recipe! Chicken Ranch Pasta has been a reader favorite recipe since 2012! This recipe has all my favorite flavor combos which include bacon, ranch, and cheddar! The recipe has been adapted for a WW friendly version but if you are not following WW feel free to use ingredients that are not fat-free.

THE SAUCE

The butter, flour, and ranch seasoning create a roux to help thicken the sauce. Sprinkle the flour and ranch seasoning over the chicken once that is has been cooked in the butter. I like to use light butter to help to keep it more on the WW friendly side.

The thickness of the sauce can be changed if you don’t like it. Add more milk to the pan until it becomes the consistency you like. This recipe was posted back in 2012 and continues to be a reader favorite. I noticed the sauce was a little too thick for my liking and that is why I added a little more milk .

CHICKEN:

I love rotisserie chickens and they are perfect for a meal like this! You don’t have to wait for the chicken to get done cooking and this dish takes half the time. Use up to 2 cups of already cooked rotisserie chicken. I have not tried this recipe yet with other proteins.

TOPPINGS:

Only use half of the cheese the recipe calls for in the sauce so you can sprinkle that on top of the pasta. I also like to add some bacon and chopped scallions.

HOW TO MAKE CHICKEN RANCH PASTA

  1. Cook pasta according to package directions in boiling water; drain, set aside. 
  2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Remove all the extra bacon fat from the pan. 
  3. Season the chicken with salt and pepper. Add the butter to the pan,  then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
  4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in half of the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted.
  5. Taste for seasoning and adjust as needed.
  6. Serve each plate of pasta with more bacon sprinkled over the top. Garnish with green onions (optional) 
  7. Makes 6 servings, 1 cup serving size.

INGREDIENTS

  • 8oz  penne pasta
  • 4 slice bacon, diced
  • 2 tablespoons of light butter
  • 1 large chicken breast, boneless & skinless, cut into bite sized pieces
  • 1 tablespoon all-purpose flour
  • 1/2 pkg dry ranch dressing mix 
  • 1 1/2 cups fat-free milk
  • 1/2 c fat free shredded cheddar cheese
  • salt & pepper to taste
  • 2 scallions, chopped (optional) 

INSTRUCTIONS

  1. Cook pasta according to package directions in boiling water; drain, set aside. 
  2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Remove all the extra bacon fat from the pan. 
  3. Season the chicken with salt and pepper. Add the butter to the pan,  then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
  4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in half of the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted.
  5. Taste for seasoning and adjust as needed.
  6. Serve each plate of pasta with more bacon sprinkled over the top. Garnish with green onions (optional) 
  7. Makes 6 servings, 1 cup serving size.

NOTES

My WW Personal Points: 8 

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