I came up with this a few years back when pasta salad was requested for a potluck. It is very flexible. You can use your favorite pasta, alter the amount of veggies, substitute red pepper for green, add black olives, or whatever. Use your imaginaton and enjoy! Prep time does not include refrigeration time. NOTE: If you have trouble finding Fiesta Ranch Dip Mix, use Recipe #134253. It makes a large batch, you just need 2 or 3 tablespoons.

Ingredients

8 serv.

boneless skinless chicken breast halves↗3
vegetable oil cooking spray
cup chicken broth↗1
(1 1/8 ounce) package hidden valley fiesta ranch dip mix1
lb penne pasta↗1
green onions, sliced↗6
green bell pepper, diced1⁄2
stalk celery, diced↗1
ounces shredded cheese (I use Sargento's Mexican 4 Cheese Blend)8
cup mayonnaise↗1
cup sour cream↗1

Step-by-step instructions

1
Lightly brown chicken in pan sprayed with cooking spray. Add chicken broth and 1 teaspoon of Fiesta Dip mix. Bring to boil, cover, and simmer for 30 minutes.
2
Remove chicken and set aside to cool, reserving broth in pan.
3
Add broth to water for cooking pasta, and cook according to package directions. Drain and cool slightly.
4
Cut chicken into small chunks and mix with pasta and vegetables in large bowl.
5
Mix remaining Fiesta Dip mix with mayonnaise and sour cream and add to the pasta bowl, mixing to coat well.
6
Gently stir in shredded cheese, and refrigerate at least 4 hours before serving for flavors to blend.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App