Ingredients

The following ingredients have 6 Servings
  • 1 pound chicken breasts cut into bite size pieces
  • 1/4 cup ranch dressing (low fat if you have it)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground mustard (mustard powder)
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 pound cellentani, rigatoni or penne pasta
  • 3 cups broccoli, cut into bite size pieces
  • 1 tablespoon olive oil
  • 1 shallot, diced
  • Salt and pepper to taste
  • 1 red bell pepper, chopped
  • 3-4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup flour
  • 1 1/2 cups low sodium chicken broth
  • 1 1/2 cups low-fat milk
  • 1 teaspoon ground mustard
  • 2 tablespoons dry ranch dressing seasoning mix
  • 1 teaspoon dried basil
  • 1/8-1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 cup grated cheddar cheese
  • Crumbled (urkey) bacon (we like a lot!)

Instruction

  • Marinate chicken for 30 minutes up to overnight.
  • Bring a large pot of generously salted water to a boil. Add broccoli and cook 3-5 minutes, depending on how tender you like your broccoli. Using a slotted spoon or strainer, remove the broccoli and rinse with very cold water. Strain and remove to a plate. In the same pot, proceed to cook pasta al dente according to package directions.
  • Meanwhile, In a large skillet, heat 1 tablespoon olive oil over medium heat. Add chicken (including marinade) and shallots; season with salt and pepper. Saute until the outside of the chicken is no longer pink, then add red bell pepper and garlic; cook an additional 1-2 minutes or until chicken is completely cooked through and bell peppers are crisp-tender. Remove to the plate with broccoli.
  • To the same skillet, melt 1 tablespoon olive oil in 1 tablespoon butter. When butter is completely melted, whisk in flour. Cook, while stirring, for 2 minutes, then turn heat to low. Slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Add red pepper flakes, mustard, ranch seasoning, basil and season with salt and pepper.
  • When sauce has thickened, remove from heat and stir in cheese. Add more milk if needed to reach desired consistency. Taste and add additional salt and pepper as desired.
  • Add broccoli, chicken mixture and pasta to the sauce, stirring to combine. Heat through. Top with bacon and serve!