Ingredients: |
Ingredients: 12-14 ounces whole wheat pasta
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
juice of 1/2 lemon
1 teaspoon dried dill, or fresh if you have it
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 yellow squash, cut into bite-sized pieces
2 tablespoons butter
2 tablespoons flour
1 cup reduced-sodium chicken broth
1-1/4 cups milk
2 tablespoons cream cheese, reduced fat is fine
2 tablespoons ranch dressing mix, homemade or from a packet
2 cups fresh spinach, roughly chopped
freshly ground black pepper to taste
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Directions: |
Directions: Bring large pot of lightly salted water to boil.
Mix olive oil, dill, salt, and lemon juice in a medium bowl. Add diced chicken, and stir to coat.
Spray 12" skillet with cooking spray and heat over medium-high heat. Saute chicken until cooked through, then add squash. Cook for 2 more minutes, and remove chicken and squash to a clean bowl and set aside.
Cook pasta according to package directions.
While pasta cooks, melt the butter over medium-high heat in the same skillet used for the chicken. Whisk flour into butter until smooth. Add chicken broth about ¼ c. at a time, whisking well until smooth before adding more. Slowly stir in milk, whisking constantly. Simmer and whisk frequently until bubbly and thickened.
Add cream cheese and ranch mix, and whisk into sauce until combined. Spoon chicken and squash into sauce, leaving excess liquid behind. Add spinach, and gently simmer and stir sauce for 3-5 minutes, until spinach is wilted and chicken is heated through. Add pepper to taste.
Stir drained pasta into sauce and serve. Enjoy! |
This recipe for Creamy Ranch Chicken Pasta is from