boneless, skinless chicken breast, cut into bite size pieces
dry ranch salad dressing mix
1Cut bacon into narrow strips. In large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels: discard all but 2 Tablespoons of drippings
2In the same skillet, cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly
3Sprinkle flour and salad dressing over the chicken in the skillet. Stir well. Stir in milk
4Cook and stir until thickened and bubbly. Cook and stir for 1 more minute. Stir in bacon
5Meanwhile, cook noodles according to package directions.
6Serve chicken mixture with noodles. Sprinkle with parmesan cheese