CREAMY SPINACH AND RANCH, CHICKEN PASTA #RSC
Make and share this Creamy Spinach and Ranch, Chicken Pasta #RSC recipe from Food.com.
Provided by Sylinaena
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice chicken breast to make it thinner, place on frying pan at medium-high heat. Cook on each side for several minutes until the center is no longer pink. Slice into small chunks and set aside.
- Cook macaroni noodles as it says on packaging. In a medium sized sauce pan melt butter at medium heat. Whisk in milk, salt, pepper, and garlic powder.
- Bring to a boil and whisk in flour, then turn to medium-low heat and whisk in Parmesan cheese. Whisk continuously for 1 minute or until smooth.
- Add Ranch Dressing, thawed spinach, and chicken. Mix in pasta and it is ready to serve!
Nutrition Facts : Calories 466.6, Fat 20, SaturatedFat 8.1, Cholesterol 56, Sodium 686.1, Carbohydrate 51.5, Fiber 2.4, Sugar 2, Protein 19.8
BUNKHOUSE CHICKEN PASTA #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Tangy ranch flavored creamy pasta, with ranch kissed grilled chicken
Provided by DADCOOKS2
Categories Memorial Day
Time 2h12m
Yield 4-6 Entree portions, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, seasoning, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes.
- Pound chicken breast to 1/4" thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 2 hours (the longer the better).
- Heat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Slice and serve over pasta.
- Meanwhile, Cook pasta al dente according to package directions. Drain; set aside.
- In a small saucepan, melt butter, add garlic, whipping cream, seasoning, pepper, and parmesan cheese. Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta. Top with ranch chicken and sprinkle a little bit more shredded parmesan cheese on top.
Nutrition Facts : Calories 1638.5, Fat 121, SaturatedFat 52.1, Cholesterol 301.6, Sodium 2020.2, Carbohydrate 101.2, Fiber 4.3, Sugar 8.5, Protein 38.8
JAMBALAYA STUFFED POBLANOS WITH RANCH REMOULADE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Prepared jambalaya mix is combined with chopped smoked sausage and chicken, then stuffed into roasted poblano peppers, then topped with Creole seasoned sauteed shrimp and a ranch remoulade sauce. I just Zatarains jambalaya mix.
Provided by JulieDM41
Categories One Dish Meal
Time 40m
Yield 1 piece, 8 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together all ranch dressing, yogurt, chili sauce mustard, lemon juice and Tabasco in a small bowl and refrigerate until needed. Heat broiler and line broiler pan with foil.
- Place poblanos on pan and broil until blackened all over, turning frequently. Place in a plastic bag a few minutes to steam. Meanwhile, prepare jambalaya mix according to package directions. Stir in the sausage and chicken. Cut a slit lengthwise in each poblano. Carefully remove ribs and seeds. Stuff with jambalaya mixture, using about 3/4 cup for each. Place in a sprayed baking pan and bake until heated through, 10 to 15 minutes.
- Meanwhile, toss shrimp with Creole seasoning. Heat oil in a large nonstick skillet and cook shrimp until opaque throughout, 3 to 4 minutes. Place poblanos on 8 serving plates. Top each with 2 shrimp and drizzle with remoulade.
Nutrition Facts : Calories 225.9, Fat 14.3, SaturatedFat 2.2, Cholesterol 88.6, Sodium 590.7, Carbohydrate 11.3, Fiber 4.1, Sugar 0.9, Protein 14.4
RANCH-CHICKEN STUFFED BAKED POTATOES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Healthy tangy chicken loaded into hollowed out baked potatoes and topped with melted cheese, bacon, and shallots.
Provided by redhd244
Categories One Dish Meal
Time 3h30m
Yield 1 potato, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut Chicken into 1" cubes or smaller and put in large zip-lock bag.
- Add Greek Yogurt and packet of Ranch Seasoning Mix to bag and let marinate in refrigerator for 1-3 hours.
- Cook marinated chicken in large skillet till fully cooked.
- Add Frozen Spinach and continue heating.
- Remove from stove and stir in Cream Cheese.
- Preheat oven to 350 degrees.
- Cut small layer off the top of each baked potato and scoop out most of the potato.
- Put some cheese at the bottom of each potato and fill wit chicken mixture. Cover opening with the rest of the cheese and top with Turkey Bacon crumbles.
- Bake in oven for 15 minutes or until cheese is melty.
- Top with shallots and serve hot.
ZESTY RANCH CHICKEN PASTA SALAD #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. One day I was looking for something new to do with pasta salad. I entire family loves pasta salad so I wanted something special also. Now I do not like Ranch Salad dressing however I absolutely love the Hidden Valley Ranch seasoning packet. I have used it on potatoes, on chicken and many other ways. I decided why not add it to a light pasta salad. So my recipe was made, eaten and enjoyed. The best thing besides the taste of this Chicken Pasta Salad is how versatile you can make it. Do not like spinach, omit, substitute...no problem. Want to use beef or tofu...no problem. It is easy to make it your own. I know your family will love it too.
Provided by 2sweet4here
Categories Weeknight
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 17
Steps:
- In quart size sandwich baggie add lemon zest , 2 tsp salt,1 tsp black pepper, crushed red pepper and ½ packet Hidden Valley seasoning mix.
- Toss Chicken in 2 tablespoons lemon juice. Shake to drain lightly.
- In 3 to 4 batches shake chicken breast cubes to coat all sides. Remove and place on a plate. After all chicken has been coated discard mixture and baggie.
- Heat 2 tablespoons olive oil in large sauté pan. Sauté chicken until golden brown and thoroughly cooked.
- While chicken cooks, prepare penne pasta according to package directions.
- Remove chicken from pan and place in large mixing bowl.
- Pour spinach over chicken and cover to allow spinach to wilt.
- Drain pasta well and pour on top of chicken and spinach. Toss well. Allow to cool 5 minutes.
- In small mixing bowl whisk remaining olive oil, Italian seasoning, remaining Hidden Valley Ranch seasoning mix, Dijon mustard and Balsamic Vinegar until well blended. Set aside.
- To chicken mixture add cherry tomato halves, scallion slices and Mozzarella Cheese cubes. Toss well.
- Pour dressing over pasta mixture.
- Sprinkle with remaining salt and black pepper. Toss Well.
- Sprinkle with grated Parmesan Cheese.
- Serves well warm or cold.
Nutrition Facts : Calories 647.3, Fat 44.8, SaturatedFat 7.2, Cholesterol 43.3, Sodium 2561.6, Carbohydrate 41.7, Fiber 5.6, Sugar 7.6, Protein 22.5
ATHENIAN RANCH PORK EMPANADAS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Refrigerated pizza dough makes a conveniently delicious crust for these Athenian Ranch Pork Empanadas. Filled with ground pork, red bell pepper, shallots, artichokes, parmesan cheese, feta cheese, Greek yogurt, and Hidden Valley Original Ranch Dressing-A combination that will throw a delicious Greek Party in your mouth! Easy to prepare and fast to cook!!!!
Provided by nelsonjs2
Categories Weeknight
Time 35m
Yield 6 Empanadas, 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F Line 2 cookie sheets with cooking parchment paper; Set Aside.
- In a medium nonstick skillet, heat one tablespoon extra virgin olive oil over medium heat. Add fresh ground pork and cook until pork is fully cooked; about 6-8 minutes.
- On a clean work surface, unroll refrigerated pizza dough. Roll or press dough 1/4 inch thick. Cut into 6 equal squares. In large bowl combine pork, chopped red bell pepper, shallots, artichoke hearts, greek seasoning, fresh parsley, Parmesan cheese, feta cheese, cayenne pepper, Greek yogurt, 1/3 cup Hidden Valley Original Ranch Dressing, kalamata olives, 1/2 teaspoon Sicilian sea salt, and 1/4 teaspoon cracked black pepper. Place 2 tablespoons ranch pork mixture on center of each pizza dough square. Fold each pizza dough square in half diagonally to make triangle; press edges to seal with tines of fork. Place on prepared cookie sheets. Spray empanadas with olive oil cooking spray, and sprinkle with the remaining Sicilian Sea Salt and cracked black pepper. Bake 12 to 15 minutes or until golden brown. Serve Athenian Ranch Pork Empanadas with Remaining Hidden Valley Original Ranch Dressing for dipping. Serves: 6, prep time: 20 minutes, cooking time: 15 minutes.
RANCH DEVILED EGGS WITH CREOLE SHRIMPS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Who doesn't love deviled eggs? It's just another twist of the old favorite. the ranch seasoning and shrimps sure take the dish up to another level of deliciousness.
Provided by ferschey
Categories Weeknight
Time 13m
Yield 16 deviled eggs, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler. Toss shrimps with olive oil, lemon juice and Creole seasoning. Spread shrimps mixture in single layer on a baking sheet. Broil for 3 minutes, turning halfway through, or until opaque.
- Halve eggs; place egg whites on a plate. Put egg yolks in a medium bowl; mash with potato masher. Stir in yogurt, ranch seasoning mix, mustard and 1½ tablespoons chives.
- Spoon egg yolk mixture into egg white cavities; top each with shrimp and garnish with remaining chives.
Nutrition Facts : Calories 88.9, Fat 6.5, SaturatedFat 1.8, Cholesterol 186.5, Sodium 76.2, Carbohydrate 0.8, Fiber 0.1, Sugar 0.6, Protein 6.4
RANCH CHICKEN SLIDERS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Succulent grilled ranch chicken sliders kissed with an avocado-ranch sauce and crumbled bacon
Provided by FOODFROMMYHEART
Categories Lunch/Snacks
Time 30m
Yield 8 Sliders, 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat an outdoor grill or griddle pan to medium high. Place a skillet over medium-high heat. Add a drizzle of Olive oil and the bacon to the pan and cook until crisp, about 5 minutes. Drain on paper towels to cool, then dice.
- While the bacon cooks, place the chicken in a large bowl. Grate the shallots on top of the chicken . Add the hot sauce, poultry seasoning, salt and lots of pepper. Stir in the cooked bacon, mix and form 8 slider patties, about 2- 1/2 to 3 inches wide. Drizzle with Olive Oil to coat lightly.
- Cook on the grill or griddle, turning once, until cooked through, 8 to 10 minutes.
- While the sliders cook, heat the broiler.
- Place the avocado in a food processor. Add the yogurt, lemon juice, Ranch Seasoning Mix and process into a smooth, thick sauce.
- Butter the buns and place on a baking sheet and toast under the broiler. Serve the Ranch Slider with the lettuce, tomatoes and avocado-ranch sauce between the toasted buns.
Nutrition Facts : Calories 595.7, Fat 21.2, SaturatedFat 4.9, Cholesterol 117.1, Sodium 810.1, Carbohydrate 53, Fiber 5.8, Sugar 6.9, Protein 47.6
HIDDEN VALLEY WRAPS
Make and share this Hidden Valley Wraps recipe from Food.com.
Provided by kzbhansen
Categories Lunch/Snacks
Time 15m
Yield 4 wraps, 4 serving(s)
Number Of Ingredients 8
Steps:
- Blend together the dressing and cream cheese.
- Spread evenly on tortillas.
- Evenly lay turkey, cheese, avocados, tomatoes and sprouts, leaving a 1 inch border around the edges of tortilla.
- Fold the bottom edge toward center and firmly roll away from you until completely done.
- Place seam side down and cut in half diagonally.
- Serve.
Nutrition Facts : Calories 1106.9, Fat 90.5, SaturatedFat 32.3, Cholesterol 170.4, Sodium 1674.8, Carbohydrate 36.5, Fiber 8.6, Sugar 5.3, Protein 39.7
GRADY'S GRILLED CHICKEN PASTA
Make and share this Grady's Grilled Chicken Pasta recipe from Food.com.
Provided by AmandaInOz
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken on a preheated char grill. Grill until the chicken is cooked through. Remove and place in the refrigerator.
- In a pot of boiling water, cook the pasta to the specifications on the package. Drain well. Meanwhile, in a sauce pan, melt the butter. Sauté the mushroom, green onions, tomatoes, and chopped garlic until the vegetables become soft. Continue cooking until there is very little liquid in the pan.
- Remove the chicken from the refrigerator and slice into 1/4-inch strips. Place in the sauce pan with the vegetable mixture. Add the heavy cream to the pan and simmer until the cream begins to thicken. Whisk in the Parmesan cheese, parsley, salt and pepper. Turn off the heat.
- Add the pasta to the sauce mixture. Stir well.
- Garnish with additional Parmesan.
Nutrition Facts : Calories 1085.6, Fat 56.8, SaturatedFat 34, Cholesterol 255.4, Sodium 1525.2, Carbohydrate 93.3, Fiber 4.9, Sugar 3.8, Protein 50.1
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