Chicken Ranch Pasta Bowl
photo by Bill Hilbrich
- Ready In:
- 1 cup cooked chicken
- 1⁄2 cup onion, diced
- 1⁄2 cup tomatoes, diced
- 1 slice bacon
- 2⁄3 cup ranch dressing
- 1⁄2 teaspoon lemon juice
- 1⁄2 teaspoon garlic powder
- 1 cup uncooked pasta
- Mix the ranch dressing, garlic powder and lemon juice in the bottom of a pasta bowl, and set aside.
- Cook the pasta according to package direction, and drain. Add to the pasta bowl and toss lightly.
- Fry the bacon until crisp, remove and crumple. Drain all the fat except about one tablespoon.
- Saute the onions in the remaining bacon dripping until transparent, then add the cooked chicken and cook until warm.
- Add the chicken, onion, bacon, and diced tomatoes to the pasta and toss again. Season with pepper to taste.
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HOLY GOODNESS!! I made this for dinner last night and everyone except my teenager had seconds...he had THIRDS!! I used my homemade ranch, a little extra bacon, penne, the meat from a rotisserie chicken and then topped it with fresh parmesan shavings. Absolutely quick, easy, and best of all...delicious! When I plan my weekly menu on Sunday evenings, each family member gets to choose a meal...needless to say, this was unanimously requested! You've got to try it for sure.
This rocks!! I used a combination of 3 Peppercorn Ranch & Hidden Valley to equal one cup. I also used Grocery store rotisserie chicken and upped the bacon to three slices. I sauted the onion in the drippings but added about 1 teaspoon of butter as they seemed dry. I used a large "chicken fryer" frying pan for all but the pasta. Once bacon and onion were done, I added everything but the pasta and cheese. Simmered 5 - 10 minutes, tossed in undrained pasta and tossed. Then added shredded parmesan. Fantastic. This will end up as a staple in my house. Even fussy eleven year old liked it.
Made some changes, but my family just LOVED this. I started out with a homemade light ranch dressing, skipped the bacon (only because I didn't have any), and added frozen peas (in the bottom of the colander, pour the hot pasta and water over them). Also kept out about 1/4 cup of the pasta water to thin the sauce a bit.
RECIPE SUBMITTED BY
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.