Buffalo Ranch Chicken Pasta
This is a favorite meal of a little buddy of my daughter’s, so when I saw some buffalo ranch seasoning at Birch this week, I knew I had to make a batch!
What You’ll Need
2 chicken cutlet fritters, air fried or baked, or 2 cups cooked chicken
1 packet buffalo ranch seasoning mix, or regular ranch mix and bottled buffalo sauce to taste
1/2 stick of butter
1 8-oz package low-fat cream cheese
1 1/4 cup whole milk
1/2 lb pasta
1 12-16 oz bag frozen veggies
2 Tbsp sliced green onions
How To Make It
Prepare chicken cutlets by heating in oven or air fryer until cooked through. Allow to rest, then slice.
While chicken is heating: In a large pot of boiling salted water, add pasta and cook according to package instructions. 5 minutes before end of cooking time, add frozen vegetables to the boiling pasta and return to boil, cooking together until pasta is done. Drain.
While pasta is cooking, melt butter in a saucepan. Add cream cheese to butter and stir as it melts. Add in ranch seasoning mix and milk, whisking constantly until everything is smooth. Turn off heat.
Toss together noodles and veggies with the sauce. Serve with sliced chicken on top and garnish with green onions.
