Quick Ranch Chicken Vegetables With Pasta Recipes

CHICKEN & VEGETABLE PASTA

Steps:

• Cook fusilli pasta according to package directions. Drain. Set aside; keep warm.
• Melt butter in 12-inch skillet until sizzling; add chicken, garlic and thyme. Cook over medium-high heat, stirring occasionally, 5-8 minutes or until chicken is no longer pink.
• Stir in vegetables. Continue cooking, stirring occasionally, 6-9 minutes or until vegetables are crisply tender. Stir in cooked fusilli and cheese.

PASTA WITH CHICKEN, BACON, AND SUMMER VEGETABLES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon grease in the skillet.
• Add onion to the skillet over medium heat. Cook until golden, 5 to 10 minutes. Add mushrooms and garlic and cook until browned, about 10 minutes more. Add grilled chicken and zucchini to the skillet and cook until zucchini are cooked through, yet still firm, 5 to 10 minutes more.
• Remove skillet from heat, add tomatoes, and let sit until tomatoes are warm, about 5 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large serving bowl.
• Combine vegetable mixture with drained pasta. Stir in Parmesan cheese and season with black pepper.

QUICK RANCH CHICKEN & VEGETABLES WITH PASTA

Steps:

• Cook noodles according to package directions.
• Add frozen vegetables for last 2-3 minutes; drain; return to pot.
• Melt butter in small saucepan; add dressing mix and milk; stir to combine.
• Add ranch mixture to pasta and vegetables; add chicken; toss to coat.
• Garnish with parmesan cheese.