Sunday, February 28, 2010

Chicken & Ranch Hot Pasta Salad

Last night's dinner was so easy I won't dignify it with a recipe tag. Boil pasta in the usual way, and while that's cooking, fry a crumbed chicken tenderloin in a little butter. Use a pair of kitchen scissors to chop up the green of 3 or 4 spring onions, and add them straight to the frypan, along with a large heaped teaspoon of minced garlic (about 2 average cloves chopped if you don't have a jar kept in the fridge).

Remove the chicken to a plate once cooked, and cover with foil to keep warm. Turn the heat down on the pan as low as it can go, and add about 3 Tbsp of bottled Ranch dressing. Stir it around to get all the lovely cooking juices off the bottom of the pan.

Drain the pasta, and tip into the frypan with the hot dressing. Turn the heat off. Stir the pasta through the dressing, adding more dressing if needed to cover all the pasta. Serve in big bowls with the sliced chicken tenders on top.

Don't forget to get messy with your young 'uns for Kids In The Kitchen, training our next generation of food bloggers! ;)