Chicken in Ranch Sauce with Pea's
Kelly Clair Krug
I came up with this recipe one night when all I had left in the house were the ingredients below.
ingredients
- 1 lb Boneless Skinless Chicken Breast cut into cubes
- 3 tbsp Butter
- 3 tbsp Flour
- 1 1/2 cups Milk
- 1 dry packet of Ranch seasoning
- 1 small package frozen Peas
- 8 oz Spiral or Egg Noodle Pasta
- Salt & Pepper
directions
- 1
Put 2 quarts of water on to boil for the pasta. When it boils, salt the water and cook the pasta according to package directions for it to be “Al Denté”
- 2
Cut up the chicken, season it with salt & pepper and cook the chicken in the butter over med to med-high heat 3 minutes on each side and using a slotted spoon remove the chicken to a bowl and cover to keep warm.
- 3
Add the flour to the pan dripping and whisk for a few minutes cooking the flour mixture to get the flour taste out of it. It will look like paste or wet sand. Whisk in the milk and the ranch seasoning packet, continue to simmer until the mixture is thickened and bubbling.
- 4
Add the chicken back and the peas.
- 5
Reduce the heat and simmer on low-med heat until the peas are tender and the chicken is cooked through. Salt & Pepper to taste.
- 6
Serve over the pasta.
notes
You can make this a healthier dish by using 1% milk and whole wheat pasta.
Source: Kelly Clair Krug
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