Chickenpastasaladinthehiddenvalleyofgoodeatsrsc Recipes

HIDDEN VALLEY RANCH FRIED CHICKEN

Hidden Valley Ranch Fried Chicken image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1 chicken (3 pounds), cut into 8 pieces, rinsed and patted dry
1 cup, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, prepared
1 teaspoon salt
Vegetable oil for frying

Steps:

Place chicken pieces in shallow baking dish. Pour salad dressing over the chicken to cover. Chill covered for at least 1 hour.
Remove chicken from the dish. Shake off any excess marinade. Discard any leftover marinade. On a large plate, mix flour, salt
and pepper. Roll each piece of chicken in the seasoned flour.
In a large deep skillet, heat the oil to 375 degrees F. Fry the chicken for 5 to 7 minutes on each side until golden and juices run clear.

CHICKEN PASTA DINNER

Chicken Pasta Dinner image

Green beans add nice crunch and a bit of color to this tasty pasta-and-chicken dish from our Test Kitchen that will appeal to all ages.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

4 cups uncooked spiral pasta
1/2 pound fresh green beans, trimmed and cut into 1/4-inch pieces
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
3 teaspoons olive oil, divided
1 jar (7 ounces) roasted sweet red peppers, drained
1 garlic clove, minced
3/4 cup reduced-sodium chicken broth
3/4 cup fat-free evaporated milk, divided
1/4 cup minced fresh basil or 4 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons cornstarch
5 tablespoons shredded Parmesan cheese

Steps:

Cook pasta according to package directions, adding green beans during the last 2 minutes. Meanwhile, in a large nonstick skillet, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, saute red peppers and garlic in remaining oil for 1 minute. , Stir in the broth, 1/2 cup milk, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until slightly thickened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Return to the pan., Add chicken to the pepper mixture. Combine cornstarch and remaining milk until smooth; gradually stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain pasta mixture; toss with sauce. Sprinkle each serving with 1 tablespoon cheese.

Nutrition Facts : Calories 345 calories, Fat 6g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 625mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

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