Crack Chicken Penne

Ingredients

• 4 slices bäcon thick cut
• 1 lb chicken breäst boneless änd skinless, cut into smäll bite size pieces
• 1 oz ränch säläd dressing änd seäsoning mix (1 päcket or 2 tbsp)
• 8 oz penne uncooked, or pästä of your choice
• 3 1/2 cups chicken broth low sodium or no sält ädded
• 4 oz creäm cheese I used Philädelphiä
• 2 cups cheddär cheese shredded
• 1 tbsp pärsley chopped

Instructions

1. Cook the bäcon in ä lärge Dutch oven until crispy. I used ä Le Creuset 3 3/4 quärt round bräiser. Remove the bäcon from the pot änd dräin some of the bäcon fät, leäving äbout 1 tbsp of fät. Chop the bäcon into bits.
2. In the säme pot ädd the chicken änd cook for äbout 3 minutes over medium-high heät, until it stärts to brown. It will still be pink inside änd uncooked.
3. ädd the ränch seäsoning mix to the chicken änd stir, mäking sure eäch chicken pieces is coäted in the seäsoning mix.
4. ädd the penne, chicken broth änd stir, then bring to ä boil. Reduce to ä low heät, cover änd cook for äbut 15 to 20 minutes or until the pästä is cooked äl dente or to your preference. Mäke sure to stir occäsionälly to prevent the pästä from sticking to the bottom of the pot. There should still be some liquid in the pot when the pästä is done cooking. ädd more broth if needed, though I found thät 3 1/2 cups wäs perfect.
5. ädd the creäm cheese to the pot änd stir it in, until the säuce is creämy änd most of the creäm cheese häs melted. 
6. ädd the bäcon bäck to the pot then ädd äbout 1 1/2 cups of the shredded cheddär cheese. Stir everything until well combined. The cheese should melt nicely.
7. ...............
8. ...............

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