Chicken Ranch Pasta
My creamy ranch chicken pasta is based on an old slow cooker favorite.
Equipment
- 1 cutting board
- 1 Frying Pan
Ingredients
- 1 lb chicken breast cubed
- 1 white onion sliced
- 8 oz baby bella mushrooms sliced
- 1 can Healthy Choice cream of chicken soup 10.5oz
- ¼ cup low fat greek yogurt
- 1 tbsp minced garlic
- 1.5 tbsp ranch powder
- ½ tbsp Worcestershire sauce optional
- 8 oz spaghetti cooked
- Canola Oil
- Olive Oil
- Salt and paper to taste
Instructions
- Heat canola oil (approximately ½ tbsp) in a skillet over high heat.
- Salt and pepper the chicken breast to taste.
- Fry the chicken over medium-high heat for 1-2 minutes per side until lightly browned. The chicken does not need to be cooked through. Once browned, remove a plate and cover with foil or place in a microwave. The chicken will continue cooking and stay juicy this way.
- Add some olive oil (no more than ½ tbsp) to the skillet.
- Add onions and fry until soft and slightly browned, approximately 3-5 minutes.
- Once onions have some color, add mushrooms to the skillet. Cook together approximately 2-3 minutes longer.
- Add minced garlic and cook until golden.
- Once garlic is done, quickly stir in the cream of chicken soup, low fat greek yogurt, ranch powder, and worcestershire sauce.
- Return the browned chicken breast and any juice on the plate to the skillet and stir to combine.
- Add ¼ cup of water to the sauce and simmer uncovered for 5 minutes, then cover for another 5 minutes.
- Serve over cooked spaghetti with a roll on the side.