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White Cheddar & Ranch Chicken Penne

White Cheddar & Ranch Chicken Penne

with Caramelized & Crispy Onion

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You know that friend who just makes everything fun? Ranch dressing is the cooking equivalent of that friend—the creamy condiment just makes everything better! Case in point: this white cheddar and ranch chicken penne. Long gone are the days of just drizzling ranch on mixed green salads. Now, you’ll swirl it into cheesy sauce for penne, then top it with herby chicken and crispy fried onions. You + ranch = best friends forever!

Tags:Good Climate Score
Allergens:WheatMilkEggs

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

10 ounce

Chicken Cutlets

1 tablespoon

Ranch Spice

1 tablespoon

Flour

(ContainsWheat)

6 ounce

Penne Pasta

(ContainsWheat)

1 unit

Chicken Stock Concentrate

½ cup

White Cheddar Cheese

(ContainsMilk)

1.5 ounce

Buttermilk Ranch Dressing

(ContainsMilk, Eggs)

Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories950 kcal
Fat48 g
Saturated Fat15 g
Carbohydrate80 g
Sugar7 g
Dietary Fiber4 g
Protein49 g
Cholesterol165 mg
Sodium630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Medium Bowl
Paper Towel
Large Pan
Slotted Spoon
Aluminum Foil
Strainer
Whisk
Instructionsarrow up iconarrow up icon
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1

• Bring a large pot of salted water to a boil. • Halve, peel, and thinly slice onion.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• Add drained penne to pan with sauce and toss to coat. If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper. • Slice chicken crosswise. • Divide pasta between bowls. Top with chicken and sprinkle with crispy onion. Serve.