[1 - 1] if you need a cure for your carb
[1 - 3] Cravings look no further today I'm
[3 - 4] showing you how to make chicken bacon
[4 - 6] ranch pasta meet me in the kitchen let's
[6 - 8] make it happen first and foremost the
[8 - 9] most common mistake when making a
[10 - 11] chicken pasta is overcooking your
[11 - 14] chicken leaving you with a boring dry
[14 - 16] rubbery in product today I'm going to
[16 - 18] show you how to cook the chicken
[18 - 20] perfectly to avoid that next we're going
[20 - 22] to use high quality bacon I'm using
[22 - 24] extra thick cut bacon today for the pork
[24 - 26] Patrol out there you can use beef bacon
[26 - 27] if you're not eating the pork no big
[27 - 29] deal next up we're going to elevate the
[29 - 31] dish with some roasted garlic 40 minutes
[31 - 33] of your time you can do it in advance
[33 - 35] it's going to elevate your pastas your
[35 - 38] garlic bread spreads all that good stuff
[38 - 39] you can't go wrong with some roasted
[39 - 41] garlic on hand and last but not least
[41 - 44] you always want to grate your own cheese
[44 - 45] that's going to ensure that you avoid
[45 - 47] the anti-caking agents and things that
[47 - 49] can ruin your sauce all right my friends
[49 - 50] enough running my big mouth it's time to
[51 - 52] get to cooking we're getting the party
[52 - 53] started with the chicken we're going to
[53 - 55] do a real quick marinade for that I'm
[55 - 57] going in with about 3 tblspoon of good
[57 - 60] quality olive oil followed by 2 tbsp of
[60 - 63] ranch dressing again this is a chicken
[63 - 64] bacon ranch recipe right we're also
[65 - 66] going to add a little bit of Hidden
[67 - 70] seasoning about 2 tpoon of
[70 - 72] that then we're going to cover all of
[72 - 74] our flavor bases with my allpurpose
[74 - 76] seasoning if you don't have that guys
[76 - 77] just use whatever your favorite
[77 - 79] allpurpose is or a blend of salt and
[79 - 81] pepper garlic onion powder things like
[81 - 84] that it'll get the job done last but not
[84 - 85] least we're going to add some smoked
[85 - 87] paprika both for flavor and a little bit
[88 - 90] color and I'm going to get in there with
[90 - 93] my hands massage that into the chicken
[93 - 95] and let it marinate for 15 to 30 minutes
[95 - 97] or so you really don't need it to
[97 - 100] marinade too long a lot of bold flavors
[100 - 102] in here you see that smoked paprika is
[102 - 104] giving the marinade a beautiful color
[104 - 105] that's going to come through when we
[106 - 108] sear the chicken as well so today the
[108 - 111] pasta of choice is kavat tapi pasta
[111 - 112] honestly you can use whatever pasta
[112 - 114] shape you like this one in particular is
[114 - 116] a cork screw shape it's great for
[116 - 118] macaroni and cheese pasta salad and
[118 - 120] recipes like this one today you just
[120 - 122] want to make sure that you boil it per
[122 - 124] package instructions and always
[124 - 125] adequately salt your pasta water one of
[126 - 127] my favorite ingredients to use for
[127 - 129] pastas is a nice shallot it's in the
[129 - 131] onion family it kind of grows like
[131 - 133] garlic though it's a little bit milder
[133 - 136] in flavor than an onion but it gets the
[136 - 137] job done the same so if you have an
[137 - 139] onion you can do that as well doesn't
[139 - 141] really make a huge difference in the
[141 - 143] recipe but anytime you want to oper
[143 - 144] something a little bit more subtle and
[144 - 146] Mild in flavor you can grab a shallot
[147 - 148] out of the pantry all right so with a
[148 - 150] recipe like this where you actually
[150 - 152] utilizing the Bacon Fat you want to
[152 - 154] start the bacon in a cold Skillet that
[154 - 156] way you have optimal rendering of the
[156 - 158] Bacon fat can see I broke out my pig
[158 - 160] spatula for the pork Patrol I'm going to
[160 - 162] use that when I'm cooking my bacon just
[162 - 163] going to cook it till it's crispy and
[163 - 165] then remove it with a slided spoon the
[165 - 168] house is smelling great folks upstairs
[168 - 169] are about to come downstairs and ask
[169 - 171] what's for dinner all right guys you
[171 - 172] don't want to clean out this Skillet
[172 - 174] we're using that Bacon Fat to cook this
[174 - 176] chicken breast chicken breast is really
[176 - 180] lean it can use the extra help
[180 - 183] so right on into that goes our marinated
[183 - 185] chicken breast the key for chicken guys
[186 - 188] is one you want to season it properly
[188 - 189] but two you really don't want to
[189 - 192] overcook it you're looking for 165°
[192 - 194] internal temperature it'll leave you
[194 - 196] with the perfectly juicy chicken breast
[196 - 197] all right so the goal here guys is to
[197 - 199] get beautiful color on the chicken about
[199 - 201] 2 or 3 minutes per side then we're going
[201 - 203] to pop it in the oven at 400° until it
[203 - 206] hits 165° internal temperature one of
[206 - 207] the other things you want to keep in
[207 - 209] mind when you're cooking any protein
[209 - 211] whether it's steak or chicken like today
[211 - 212] is when it's done you want to allow it
[212 - 215] to rest for at least 5 to 8 minutes that
[215 - 217] way it maintains its juiciness all right
[217 - 219] guys so in goes the roasted garlic and
[220 - 222] the shallot make sure we get all of that in
[222 - 224] shallot make sure we get all of that in there the garlic is nice and tender so
[224 - 225] you should be able to use the back of
[225 - 229] your spatula and just smash it like this
[229 - 231] and it's just going to emulsify right
[231 - 233] into the sauce going to kick the flavor
[233 - 236] up tremendously all those brown bits
[236 - 238] from the chicken we're going to lift
[238 - 241] them up off the skillet as well and now
[241 - 243] we're going in with our flour to create
[243 - 246] a rue to thicken our sauce up about two
[246 - 248] tablespoons of allpurpose flour going
[248 - 251] in we're going to work that
[253 - 256] slowly it's going to help thicken up the
[256 - 258] sauce a bit after a minute or two of
[258 - 260] cooking off the raw flour we're going in
[260 - 267] with 1 to 1 and 1/2 cups of chicken
[269 - 269] broth bring that up to a boil and then
[269 - 278] we're going to add in our
[280 - 280] cream all right so there's a couple key
[280 - 282] things that people make mistakes on when
[282 - 283] they're making a pasta sauce like this
[283 - 286] one one is adding the cheese when that
[286 - 288] sauce is too hot that's going to cause
[288 - 290] the oil and the cheese to separate so if
[290 - 291] you ever had an oily sauce that's
[291 - 293] probably what you did so we're going to
[293 - 295] kill the Heat or turn it to low then
[295 - 296] we'll start to add in our cheese a
[296 - 303] little bit at a time mixing as we
[306 - 306] go the second common mistake is to
[306 - 309] overseason the sauce so uh most cheese
[309 - 311] has quite a bit of sodium in it so you
[311 - 312] don't want to go too heavy on the
[312 - 314] seasoning before you add your cheese
[314 - 316] always season after the cheese goes into
[316 - 318] the sauce all right so now that our
[318 - 320] pasta sauce is come together beautifully
[320 - 322] it's nice and silky smooth we're going
[322 - 323] to season it to taste now that the
[323 - 325] cheese is in there I'm going with my AP
[325 - 327] seasoning which is a blend of salt
[327 - 329] pepper garlic onion powder couple other
[330 - 331] spices I'm also going to enhance the flavor a
[331 - 334] I'm also going to enhance the flavor a little bit with just a pinch of MSG in
[334 - 336] the form of chicken bullan powder and
[336 - 338] then I'm going with some garlic butter
[338 - 339] and Herb seasoning feel free to use
[339 - 341] whatever seasoning you like you can also
[341 - 342] throw some ranch seasoning in there if
[342 - 343] you want it to be a little bit more
[343 - 345] forward on the ranch flavor but we got
[345 - 347] it right where we want it now is the
[347 - 349] perfect time to go ahead and add the
[349 - 351] pasta then we're going to chop up that
[351 - 353] chicken add that with the bacon and
[353 - 355] plate this up the chicken and any
[358 - 363] accumulated juices there we
[363 - 366] there we go now that my friends is chicken bacon
[372 - 372] pasta hopefully it's not your first time
[372 - 374] hearing that sound this week and this is
[374 - 376] the part why I say brace yourself for a
[376 - 378] trademark money shot say it with me guys
[378 - 381] looking good the only thing left to do
[381 - 383] is to grab my fork and dig in for the
[383 - 386] taste test but before we do that please
[386 - 387] take a quick second to subscribe to the
[387 - 390] channel make sure you hit that Bell to
[390 - 391] enable notifications as well it's time
[391 - 399] for the Moment of
[402 - 402] Truth it covers everything you got the
[402 - 404] saltiness from the bacon you got the
[404 - 406] creaminess from the heavy cream in the
[406 - 409] cheese perfectly cooked chicken what
[421 - 421] want recipe to a great one we're going
[421 - 423] to get started with the roasted
[423 - 429] garlic good recipe to a great
[433 - 433] one what did I it's probably a
[435 - 439] little heavy oh is