Chicken Pot Pie Skillet Pasta

• Meat

  • 3 slices Bacon
  • 2 lbs Chicken breast, boneless skinless

• Produce

  • 1/2 cup Sweet corn, frozen

• Pasta & Grains

  • 8 oz Wide noodles

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 tsp Italian seasoning
  • 1 tbsp Ranch seasoning mix
  • 1 Salt and pepper
  • 1 12 oz. bag Vegetable mix, Frozen

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 cups Half and half

Found on crunchycreamysweet.com

Description

Directions

• Cook pasta according to instructions on the box. Drain, keep warm.
• In a large skillet, heat up olive oil. Add chopped bacon to skillet, cook about 3 minutes, stirring often.
• Add chicken and cook until done, about 10 minutes.
• In the meantime, in a mixing bowl, whisk together half and half (or whole milk) with cornstarch. Add Ranch mix (if using) and Italian seasoning.
• Add frozen vegetable mix and sweet corn to skillet with chicken. Cook until veggies are soft.
• Add cornstarch mixture and bring to boil, stirring often. Cook until the sauce thickens.
• Serve with oyster crackers or biscuits.