White Cheddar & Ranch Chicken Penne

• In a medium bowl, toss half the onion with half the flour (you’ll use the rest in step 5). Season with a pinch of salt and pepper. • Heat a 1⁄3-inch layer of oil in a large, heavy- bottomed pan over medium- low heat. Once oil is hot enough that a pinch of flour sizzles when added to the pan, add floured onion. Cook, stirring occasionally, until golden brown, 7-9 minutes. • Using a slotted spoon, transfer crispy onion to a paper-towel-lined plate.

• Pat chicken* dry with paper towels and season all over with half the Ranch Spice (all for 4 servings), salt, and pepper. Set aside. • While onion cooks, heat a drizzle of oil in a second large pan over medium- high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, lower heat to medium and cover pan. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan.

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

• Heat 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium heat. Add remaining onion and cook, stirring occasionally, until golden brown and softened, 6-9 minutes. Add a few splashes of plain water and cook until onion is caramelized and liquid has evaporated, 1-2 minutes more. • Add remaining flour and cook, stirring constantly, until flour is golden, 30-60 seconds. Slowly whisk in 3⁄4 cup reserved pasta cooking water (1 1⁄4 cups for 4) and stock concentrate; cook until thickened, 2-3 minutes more. • Remove from heat; stir in cheddar and ranch dressing until melted and combined.