BLT Pasta Salad
By Foodit Chef - 2:20 PM
2 cups uncooked dried mini rotini or fusilli pasta
1/4 cup Land O Lakes® Butter
2 teaspoons finely chopped fresh garlic
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon fresh lemon juice
1 pound boneless skinless chicken breasts
1/2 cup ranch dressing
10 slices bacon, cooked, chopped
2 cups grape or cherry tomatoes, cut in half
2 cups fresh baby spinach leaves, coarsely chopped
DIRECTIONS
Cook pasta according to package directions; drain.
Melt butter in 12-inch skillet over until sizzling. Add minced garlic, parsley flakes, salt and lemon juice; sauté 1 minute.
Add chicken; sauté 13-18 minutes or until chicken reaches at least 165°F, is golden brown on both sides and juices run clear when pierced with a fork.
Remove chicken from skillet. Cut into bite-sized pieces; set aside.
Place cooked pasta, salad dressing, bacon and tomatoes into skillet; stir until heated through. Add chicken and spinach; toss to coat.
1/4 cup Land O Lakes® Butter
2 teaspoons finely chopped fresh garlic
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon fresh lemon juice
1 pound boneless skinless chicken breasts
1/2 cup ranch dressing
10 slices bacon, cooked, chopped
2 cups grape or cherry tomatoes, cut in half
2 cups fresh baby spinach leaves, coarsely chopped
DIRECTIONS
Cook pasta according to package directions; drain.
Melt butter in 12-inch skillet over until sizzling. Add minced garlic, parsley flakes, salt and lemon juice; sauté 1 minute.
Add chicken; sauté 13-18 minutes or until chicken reaches at least 165°F, is golden brown on both sides and juices run clear when pierced with a fork.
Remove chicken from skillet. Cut into bite-sized pieces; set aside.
Place cooked pasta, salad dressing, bacon and tomatoes into skillet; stir until heated through. Add chicken and spinach; toss to coat.
SHARE THIS
Share
Pin
Comment