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Friday, September 6, 2013

Avocado Chicken Ranch Pasta



 Are you a recipe junkie like me? If you check my email account, I have a file full of a gazillion recipes sent to me from various websites. If I'm browsing online and stumble upon a recipe that catches my eye, I bookmark it to my favourites bar. I think I probably have the LONGEST favourites tab in the world, LOL. I recently went through all my saved recipes to see what I would realistically attempt to make. Some recipes looked and sounded good, but I was never going to make them, either because they contained ingredients the kids don't like, or they were too time intensive. But this recipe kept popping up in my head as I was making my meal plan.



 Actually the original recipe is for Cheddar Chicken Bacon Ranch Pasta. While I thought this sounded phenomenal, I realized that I was out of bacon. So, I decided to use the avocado I had sitting on the counter. I made this a skinnier version, by using some white wine, chicken stock and low fat milk for the sauce. By replacing the bacon with avocado, I also made this a little healthier. I used Smart Pasta, which isn't quite the same as whole wheat, but it is healthier than regular pasta. The kids really loved this and Hubby totally devoured the remainder when he came home from work. The is a delicious and easy recipe, for a busy weeknight!




Avocado Chicken Ranch Pasta
printable version

3/4 lb Smart macaroni shaped pasta
2 avocado, diced
3 Tbs olive oil
2 chicken breasts, boneless & skinless, cut into bite sized pieces
1 tsp Pampered Chef Red Pepper Rub
2 Tbs flour
1/2 pkg ranch dressing mix ( 1/2 oz)
1/4 C white wine
1/2 C chicken stock
1/2 C low fat milk
3/4 C light, shredded cheddar cheese
salt & pepper to taste

Bring a large pot of salted water to boil. Add the pasta and cook to al dente and drain.

While pasta cooks, heat oil in a large skillet, over medium high heat. Add the chicken and season with Red Pepper Rub. Brown chicken on all sides, reduce heat to medium heat and sprinkle flour into the pan. Toss to coat the chicken with the flour and cook for 1 minute. Add in the white wine, scrapping up the brown bits at the bottom of the pan; Cook until thickened. Add in the chicken stock, milk and Ranch dressing powder, stirring to combine. Cook for 5-7 minutes; until the sauce has thickened. Remove from heat and stir in cheese and cooked pasta. Fold in diced avocado and season with salt and pepper.




This post linked to

Wednesday Extravaganza
Wonderful Food Wednesday
What's Cookin Wednesday
Create it Thursday
Inspire Us Thursday
Thursday Favorite Things
Full Plate Thursday
Two Girls and a Party
Let's Get Real

2 comments:

Nicole Burkholder said...

This looks and sounds delicious! Granted, I'm a sucker for anything with avocado :) Thanks for linking it up to Let's Get Real this week! And that long bookmark bar? Sounds like you need to spend some time on Pinterest :)

Susan@Organized31 said...

Mmmmm. My kids love mac n' cheese and love ranch dressing so this should be a hit in my house. Thanks for sharing at Inspire Us Thursday on Organized 31.