1/2 lb skinless, boneless chicken breast, chopped into bite-sized pieces or strips
6 slices bacon, cooked (I used Applegate Farms Reduced Sodium Sunday Bacon)
8 oz whole wheat pasta, uncooked
1 packet ranch seasoning mix
1 cup fat-free milk
1/2 cup reduced fat sharp cheddar, shredded
2 green onions, diced
Salt and pepper to taste
Cook pasta according to package directions and set aside.
Cook bacon in a large skillet until crisp, then drain on paper towels. Chop bacon when cool enough to handle. Drain most of the bacon drippings from the pan, leaving about 1 tbsp. Return the pan to medium and hit the heat.
Season chicken with salt and pepper, and add into the skillet with bacon drippings, and cook until no longer pink and becomes golden brown, about 4-6 minutes.
Add in milk and ranch dressing packet, and stir well. Cook until thick and bubbling. Add in cheddar cheese and 1/2 of the reserved bacon. Cook, stirring regularly until the cheese is melted. If the sauce becomes too thick, thin it out with some fat-free chicken broth as needed.
Spoon sauce over pasta, and serve with remaining bacon and green onions sprinkled on top