Ingredients:
3 boneless skinless chicken breast halves
vegetable oil cooking spray
1 cup chicken broth
1 (1 1/8 ounce) packages hidden valley fiesta ranch dip mix
1 lb penne pasta
6 green onions, sliced
1/2 green bell peppers, diced
1 stalk celery, diced
8 ounces shredded cheese ( I use Sargento’s Mexican 4 Cheese Blend)
1 cup mayonnaise
1 cup sour cream
Directions:
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.
Remove chicken and set aside to cool, reserving broth in pan.
Add broth to water for cooking pasta, and cook according to package directions. Drain and cool slightly.
Cut chicken into small chunks and mix with pasta and vegetables in large bowl.
Mix remaining Fiesta Dip mix with mayonnaise and sour cream and add to the pasta bowl, mixing to coat well.
Gently stir in shredded cheese, and refrigerate at least 4 hours before serving for flavors to blend.
Servings: 8-10
Time preparation: 15 min.
Time total: 45 min.