CRISPY CHICKEN OVER CHEDDAR BACON RANCH PASTA

Crispy Chicken over Cheddar Bacon Ranch Pasta image

This was our lunch today and everyone was happy! Battered chicken fried in bacon grease served over a bed of creamy Cheddar Bacon Ranch Pasta. What's NOT to like? This is a remake of a recipe found on Pinterest http://www.pinterest.com/search/pins/?q=Bacon%20Ranch%20Chicken%20Pasta Hope you enjoy!

Provided by Diane Atherton

Categories Chicken

Time 35m

Number Of Ingredients 15

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Ingredients

8 slice bacon, crispy fried and crumbled
3 Tbsp butter
2 large chicken breast halves, skinless and boneless (cut in half to have 4 pieces)
1/2 c all purpose flour
1/2 c milk
1 large egg
1 c panko bread crumbs
1/4 c parmesan cheese, grated
3 Tbsp all purpose flour
(1-oz) packet ranch salad dressing & seasoning mix
2 c milk, 2% ( you can use whole milk if you prefer)
1 c cup shredded cheddar cheese
salt and pepper to taste
1 (16-oz) package penne pasta, cooked to directions
sliced green onions for garnish if desired

Steps:

1. Fry bacon in a large skillet over medium heat until crispy; drain on paper towels. Reserve 2 tablespoons of bacon grease for frying chicken. NOTE: save the rest for another recipe! I never discard good bacon grease.
2. I use extra-large skinless chicken breast (from SAM's) that I slice in half. Pound the chicken between two sheets of plastic wrap to about 1-inch thickness; coat chicken for frying.
3. Using three cake pans or bowls; add flour to one; season with salt and pepper. Add egg and milk to 2nd pan and then panko and parmesan to third pan; seasoned with salt.
4. Coat both sides of chicken with flour, coat both sides in the milk/egg mixture and then coat in panko.
5. Add butter to the reserved bacon drippings, and then add chicken to the same skillet. Cook until golden browned and done; remove from pan and set aside. Let chicken rest for 5 minutes before cutting/slicing it. This will help keep the chicken moist and from becoming too dry.
6. Add 3 tablespoons flour and ranch dressing mix into pan. Add additional butter if needed. Stir in the milk, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.
7. Cook pasta according to package directions in boiling salted water; drain and return to pot. Stir in all but a little of the sauce and 1/2 of the bacon.
8. Plate pasta, slice chicken to go on top; drizzle with remaining sauce and top with remaining bacon and sliced green onions if desired.
9. Enjoy!