Piping hot chicken pasta salad with cooked cucumber drizzled in creamy ranch and tangy balsamic vinaigrette to give you a unique and delicious flavor!
Ingredients:
3 boneless skinless chicken breasts
1 package veggie spiral noodles
1 cucumber, diced
3/4 cup balsamic vinaigrette dressing
1/2 cup Naturally Fresh Lite Ranch
Shredded colby/monterrey jack cheese
Salt and pepper
1. Boil noodles until tender according to package directions. Drain and set aside.
*I used one full bag of Wacky Mac.
2. Dice cucumber.
*I personally hate raw cucumber! But it takes on a whole new flavor when cooked!
3. Cut your chicken breasts into small bite size pieces. Season with salt and pepper.
4. Cook the cucumber and chicken together in a large skillet on medium heat with just enough cooking oil to coat the pan to prevent sticking.
Continue to cook until chicken is cooked thoroughly and cucumber is tender.
*Sprinkle in a little onion and garlic powder for a little more flavor. (optional)
5. Once chicken and cucumber mix is cooked thoroughly, stir in your cooked pasta.
6. Drizzle with 1/2 cup Naturally Fresh Lite Ranch and 3/4 cup any brand of balsamic vinaigrette.
*Naturally Fresh Lite Ranch has a completely different taste than Hidden Valley, Kraft, etc. I highly recommend not substituting this with a different brand! (located in the refrigerated section of produce, next to the salad). Publix has it BOGO frequently, making it only $2.50.
However, it's hard to mess up balsamic. Generic works fine. I went light to be healthier.
7. Mix well. Cook for an addition 2-3 minutes to help the flavors mingle.
8. Serve piping hot topped with colby/monterrey jack shredded cheese. Enjoy!
How do you get the ranch past Jimmy...this sounds absolutely delicious....Mama Edie
ReplyDeleteI just tried what you made! It's awesome! Thanks!
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