6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite-size pieces
2 Tbsp. all-purpose flour
2 Tbsp. ranch dry salad dressing mix
1 1/4 cup whole milk
3 cups dried medium egg noodles
1 Tbsp. finely shredded Parmesan cheese
Cut bacon into narrow strips. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 Tbsp. of drippings. In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Meanwhile, cook noodles according to package directions. Serve chicken with noodles; sprinkle with Parmesan.
Yield: 4 servings.