- 2 chicken breasts (or 4 strips, whatever you have)
- 2 cups pasta
- 1 packet Hidden Valley Ranch seasoning
- 1 can italian diced tomatoes
- 1 1/2 cup broccoli
- grated Parmesan Cheese
- garlic, to taste
- salt and pepper, to taste
Season the chicken with about half of the ranch packet. Or, if you’re like me, and have the big ‘ol daddy of seasoning, use about a tablespoon or so. Generously cover the chicken.
Heat up a drizzle of olive oil in a large skillet and brown the chicken. Once the chicken has cooked for a couple minutes, add the broccoli to the skillet. I had frozen broccoli on hand, so that’s what I used here. Start boiling the water for your pasta.
Once the chicken is done (about 4-5 minutes per side), cut into bite size pieces. Throw in the other half of the ranch seasoning packet, as well as a little garlic and salt and pepper to your liking.
Add the can of diced tomatoes.
Ok, I do remember we used spaghetti back when we cooked this in college…unfortunately I was all out of spaghetti noodles and only had shells on hand. Sometimes you just gotta make do 🙂
Shells are just as good. Heck, any type of pasta will work! Whatever’s in your pantry!
Once the pasta is done cooking, drain and add to your serving bowl.
Now, add in the entire skillet of the yummy chicken/tomato/broccoli concoction.
Top with grated parmesan and a sprinkle of parsley.