Cold Ranch Chicken Pasta
4 lg boneless/skinless chicken breasts
1 smaller bag Garden Rotini Pasta , not the giant bag.
2 Bags of Broccoli, Carrots & Waterchestnuts frozen veggies.
1/2 bag frozen Sugar Snap Peas.
2 bunches of green onions.
1 medium or 2 small cans of sliced black olives, drained.
DRESSING
1 16 oz tub sour cream
1 8oz tub sour cream
1 full block cream cheese
2 packages Ranch Dip mix. (Dip mix has a stronger flavor than dressing mix. Buttermilk style pacs are fine to use, too. Premade tubs of Ranch Dip aren't as good in this recipe as the mixes.)
Night before mix up all the sour cream, cream cheese, cream cheese, & dip pacs. Cream cheese is hard to get incorporated, even when brought to room temp. I use the Nuechfatel (sic) because it is softer than regular cream cheese but tastes same. Mix really well d put in fridge to get happy together. Mix it again before adding to rest of ingredients.
Dice & boil chicken in slightly salted water. Pull chicken from water, use that water to cook your pasta. Use the whole bag of pasta. Mix frozen veggies together & nuke till just cooked, so they stay a little crisp & don't start getting limp or falling apart but are tender. Drain off ALL water that collects in bottom of bowl. Slice green onions a little finely, including a good portion of the tops. Put all this in a huge bowl, add the olives, & put in fridge for an hour or so to get cold. Then just add the dressing, mix it all up till everything coated with dressing. The cream cheese helps the dressing stick to the chicken, pasta & veggies instead of sliding off, so once it.s mixed d coated the first time that's it. You'll never have to stir it again, everything will stay, d you won't rick breaking open your Sugar Snap Peas so they stay pretty & whole.
That's it. This is will feed a crowd. Leave out the chicken to use as a side dish. Halve it if just feeding a few people once, or 2 people with leftovers. I.ve used it as a side dish & then added the chicken the next day for another meal.
4 lg boneless/skinless chicken breasts
1 smaller bag Garden Rotini Pasta , not the giant bag.
2 Bags of Broccoli, Carrots & Waterchestnuts frozen veggies.
1/2 bag frozen Sugar Snap Peas.
2 bunches of green onions.
1 medium or 2 small cans of sliced black olives, drained.
DRESSING
1 16 oz tub sour cream
1 8oz tub sour cream
1 full block cream cheese
2 packages Ranch Dip mix. (Dip mix has a stronger flavor than dressing mix. Buttermilk style pacs are fine to use, too. Premade tubs of Ranch Dip aren't as good in this recipe as the mixes.)
Night before mix up all the sour cream, cream cheese, cream cheese, & dip pacs. Cream cheese is hard to get incorporated, even when brought to room temp. I use the Nuechfatel (sic) because it is softer than regular cream cheese but tastes same. Mix really well d put in fridge to get happy together. Mix it again before adding to rest of ingredients.
Dice & boil chicken in slightly salted water. Pull chicken from water, use that water to cook your pasta. Use the whole bag of pasta. Mix frozen veggies together & nuke till just cooked, so they stay a little crisp & don't start getting limp or falling apart but are tender. Drain off ALL water that collects in bottom of bowl. Slice green onions a little finely, including a good portion of the tops. Put all this in a huge bowl, add the olives, & put in fridge for an hour or so to get cold. Then just add the dressing, mix it all up till everything coated with dressing. The cream cheese helps the dressing stick to the chicken, pasta & veggies instead of sliding off, so once it.s mixed d coated the first time that's it. You'll never have to stir it again, everything will stay, d you won't rick breaking open your Sugar Snap Peas so they stay pretty & whole.
That's it. This is will feed a crowd. Leave out the chicken to use as a side dish. Halve it if just feeding a few people once, or 2 people with leftovers. I.ve used it as a side dish & then added the chicken the next day for another meal.
