- 2 skinless, boneless chicken breast halves
- 1 yellow onion, thinly sliced
- 1/4 pound bacon, chopped
- 1/2 pound wide egg noodles
- 1/2 cup ranch dressing
- 1/4 cup cream cheese
- 2 tablespoons hot sauce
- Bring a pot of water to a boil; add chicken and cook until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pot and place on a work surface; shred using 2 forks.
- Heat a skillet over medium-high heat; cook and stir onion and bacon until onion is tender and bacon is cooked through, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 7 minutes. Drain, reserving some of the water.
- Mix noodles, chicken, onion-bacon mixture, ranch dressing, cream cheese, and hot sauce together in the pot. Add reserved water if sauce needs to be thinned.
04/27/2018
recipepes.com
Buffalo Ranch Pasta, recipe
PT15M
PT1H
5
455 calories