Parsley or green onion tops for garnish, if desired
Instructions:
Bring a large pot of salted water to a boil.
In a medium bowl, toss half the onion slices with 1 Tablespoon flour and salt/pepper, to taste.
Heat 1/2 inch layer of oil in a large skillet (medium-low heat). Add the floured onions and cook, stirring occasionally until golden brown. Remove to towel-lined plate to drain.
Add bacon to the hot grease used for the oil and cook until crispy. Remove to towel-lined plate to drain and when cooled, break into bits. Wipe out pan.
Add penne to the boiling water and cook according to package directions. Reserve 2 cups cooking water.
Melt butter in pan used for onions/bacon over medium heat. Add remaining onion and cook until soft and starting to brown.
Add a few splashes of water and cook for 1-2 minutes more to caramelize the onions.
Add the remaining 1 Tablespoon flour and mix until combined (about 30-60 seconds).
Whisk in chicken broth and heat until it starts to thicken (2-3 minutes)
Turn off heat and add cheese, ranch seasoning, ranch dressing, bacon and tomatoes. Stir until combined and heated through.
Drain pasta when done and add to sauce. Mix to combine. Add cooking water if needed to desired consistency.
Add salt/pepper to taste and top with crispy onions. Can also garnish with parsley or green onion tops if desired. Serve immediately.
Nutrition Info Per Serving: Calories 1499 Total Fat 104 g Cholesterol 113 mg Sodium 2296 mg Potassium 1122 mg Total Carbohydrate 110 g Dietary Fiber 15 g Sugars 10 g Protein 35 g