Ingredients

• 1/2 lb skinless, boneless chicken breast, chopped into bite sized pieces or strips
• 6 slices lean back  bacon, cooked
• 8 oz whole wheat pasta, uncooked
• ranch seasoning mix
• 1 cup skimmed milk
• 1 tsp cornflour
• 1/2 cup reduced fat sharp cheddar, grated
• 2 spring onions, chopped finely
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions and set aside.
2. Cook bacon in a heavy dry non-stick pan until crisp, then drain on paper towels. Chop bacon when cool enough to handle. Wipe the pan and put back on a medium heat.
3. Season chicken with salt and pepper, and add to the pan, and cook until no longer pink and becomes golden brown, about 4-6 minutes.
4. Add in milk, ranch seasoning and cornflour, and stir well. Cook until thick and bubbling. Add  cheddar cheese and 1/2 of the reserved bacon. Cook, stirring regularly until cheese is melted. If sauce becomes too thick, thin it out with some chicken stock as needed.
5. Spoon sauce over pasta, and serve with remaining bacon and spring onions sprinkled on top.