• beautywithblakey

Chicken Pasta Salad

Sometimes, we have to eat on-the-go. And it's stressful! As a Mama who likes to feed my family fresh and healthy foods, the thought of getting take-out on the regular makes me cringe. I've played around with some different "packable" and portable meals and this one is the kid-favorite! I love the flavors, the nutrients and how easy it is.




Before you get into this one, let me line out a few tools that you will want to have ready:
- One large pot
- One medium pan
- Baking pan covered with heavy duty aluminum foil (makes clean-up a breeze- you're welcome)
- Cutting board and knife
- Large Mixing Bowl

 

Ingredients

1 lb Chicken Breast (diced into small pieces)
Fresh Broccoli (a few small heads or one of those big pre-cut bags)
Grapeseed Oil (or Extra Virgin Olive Oil)
Suddenly Pasta Salad Classic Kit
Ranch Seasoning Powder
Adobo Seasoning
Lemon Juice
Salt & Pepper


 

Let's Get Cookin!


Turn the oven on to 400 degrees and get your dishes and ingredients pulled out. Fill your pot with water and bring it to a boil.

While things are heating up, chop up broccoli into bite-size cuts (note: they will shrink some when you cook them). Spray your lined baking sheet with non-stick spray and cover the pan with broccoli. Drizzle with your grapeseed oil all over, and season with salt and pepper. Toss to get it all coated with a thin layer.

Prep your chicken into bite-sized pieces if you haven't already. Sprinkle them with a generous amount of Adobo seasoning (and/or your favorite house chicken seasoning). Set your pan on medium heat, and drizzle your oil on the pan to coat it.

Now, your oven should be ready to put your broccoli in the oven. Let it roast for about 20 minutes. You can toss it about half-way through, and check it when it gets close to time for desired roast (we like ours with just a little black on the tips).

Open up your box of pasta salad and dump the noodles into your boiling water. Let cook for about 10 minutes until done.

Add your chicken to the hot pan and cook about 5 minutes, stirring and flipping as needed to get all the pieces cooked through.

While the chicken, noodles and broccoli are cooking, grab your mixing bowl and make the sauce. Use the dry seasoning packet in the Pasta Salad box, add the water and oil as directed. I usually go a little extra heavy on the oil and add in some ranch seasoning for extra flavor. Mix it all up and set it aside.

Once your chicken is cooked, turn off the heat and set it aside. Drain noodles and rinse with cold water to cool them off. Remove broccoli from oven when it is done roasting, drizzle a little lemon juice all over while it is hot.

Allow everything to cool off for a few minutes, then you will combine it all in the large mixing bowl.
For best results, put your noodles in first and coat them with the sauce. Then, add your chicken (feel free to scrape in the pan juices from it as well) and combine. Last, add the broccoli and give a little toss.

If you are serving at home, let it chill in the refrigerator for about 20 minutes (or more).
If you are taking it to-go: split into everyone's on-the-go tupperware and pack in your cooler, or save in the refrigerator until you are ready to pack up.

Extra Idea!
My husband does not like cold foods (even when they are intended to be served cold), so he will usually heat his up for a delicious Italian Chicken & Broccoli Pasta (literally the same thing with a different name).

Enjoy! And be sure to leave me a note if you love this recipe.





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