Recipe adapted from Picky Palate
Makes 4 Servings
1 pound defrosted chicken tenders
3 tbsp barbecue sauce
½ tbsp olive oil
8 oz. spaghetti (dry)
1 cup red onion, diced
1 packet Hidden Valley Ranch seasoning
3 tbsp cilantro leaves
Set two pots of water to boil. In one, cook spaghetti noodles according to package directions; drain. In another, add chicken and cook 7-8 minutes until cooked. Remove from water, shred and stir in barbecue sauce. While chicken and pasta are cooking, place olive oil in a large pan over medium heat. Saute red onions until softened and golden. Add now cooked spaghetti to onions; mix and add dry Ranch Dressing seasoning and cilantro leaves. Season with a pinch of salt and pepper to taste. Place noodles onto serving plates and top with warm shredded BBQ chicken. Garnish with cilantro leaf and serve.
Nutritional Information: 402 calories, 50 carbs, 5 fat grams and 37 protein grams.
Review: At first I was like what? BBQ ranch pasta? But alas, I had a TON of red onion that needed to be used, so this was a perfect way to not waste an onion! The BBQ sauce combined with the carmelized red onions was great, and I loved the ‘cool’ that the ranch and cilantro brought to the recipe. This reheated well, and we froze/reheated, too, and it was great! Like so many recipes, the only downside was that it used 2 pots and a pan – I heart my one-pot meals – less cleaning afterward! Still a quick, easy recipe that you can have done in under 20 minutes.
No comments:
Post a Comment