This avocado-lime variation on traditional ranch uses powdered ranch dressing mix and a few straightforward ingredients to save time. Use it to top a salad, as a dip for vegetables, or on tacos with chipotle chicken! For a large gathering, this dish is simply doubled. Keep chilled for up to a week.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 cups penne pasta, uncooked
- ¼ cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
- 4 (4 ounce) boneless, skinless chicken breasts
- 1 cup fat-free, reduced-sodium chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 4 ounces PHILADELPHIA Neufchatel cheese, cubed
- 2 cups grape tomatoes
- ½ cup KRAFT Shredded Parmesan Cheese
- 8 fresh basil leaves, cut into strips
Instructions
- Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
- Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is melted. Stir in tomatoes; cook 3 min.
- Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.
- Serving Suggestion: Serve with a crisp tossed green salad.
- Variation: Substitute 1 lb. uncooked deveined peeled medium shrimp for the chicken, cooking shrimp in the dressing 5 to 6 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet; cover to keep warm. Wipe out skillet, then continue as directed.
Nutrition Facts
| Calories | 497 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 4 g |
| Protein | 38 g |
| Saturated Fat | 8 g |
| Sodium | 636 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Super easy. And it’s delicious…
Fantastic! Family loved it!
June 7, 2020 Made with shrimp. Delicious! Nick was home and enjoyed too
This was very good and I plan on making it again.
Twin 9 year olds had seconds and thirds! They Want leftovers for school lunch. I used velveeta, garlic parmesan, and added a tablespoon of butter at end. Amazing how noodles sucked up the broth! So very good — a new, easy to make favorite!
Wonderful flavor, will definitely be making this again!!! I just wish the sauce would have been thicker.
This ones a keeper! Even my fiance who isn’t a tomato fan loved it!
Delicious and simple chicken and pasta dish. I used cream cheese instead of neufchatel, not sure if there’s a difference. Definitely use sun-dried tomato dressing if you can find it. I add dressing on the chicken when serving because the chicken breast is a little dry thanks to a terrible Polder food thermometer that is now in the trash. I’d also recommend pounding the chicken breast flat for even cooking.
Super good. I used kraft Italian dressing and rotini. Modified the ingredients for 6 and had a great proportion of sauce to noodles. I also cut the tomatoes in half to insure they’d break down a bit in the sauce. They did.
This was amazing! I couldn’t find the correct vinaigrette, so I bought Olive Garden Red Wine Vinaigrette and added sun dried tomato pesto. Also marinated the chicken for a few hrs in the vinaigrette/pesto, pan seared it, sliced it and proceeded to cook in same vinaigrette dressing with sun dried tomato pesto. Great recipe!!
Absolutely delicious and easy! Didn’t wipe out the pan after cooking the chicken but otherwise followed the recipe. Definitely a favourite
My family loves this recipe and we have been making it for a few years now. Last night, I subbed in cream cheese which, I often do because we have it on hand, but I also used the entire 8 oz instead of 4. It was extra creamy and even more loved. Will be doing that again!
I enjoyed this recipe. It was relatively simple and tasted great. I marinaded the chicken in the vinaigrette before cooking and I used diced canned tomatoes instead of fresh.
SO GOOD!! This is so good, I’m surprised there isnt more reviews. I usually double the sauce, add red pepper flakes & crushed cooked bacon. It’s like an easier not as heavy alfredo alternative. Made this several times and everyone always loves it. ?????
My husband and daughter loved it! I think I put a little too much cheese in it, and I am not a “cheesy” person myself; so when the air hit it and it began to coagulate, I couldn’t bear the cheese sauce. The fam had no complaints at all!
This was delicious, I liked the tangy-ness. I didn’t use fresh basil leaves just the fresh dried ones, but other than that, followed it to the letter and I would definitely make it again!
This was a little more time consuming than I anticipated, but it was very delicious!
Delish, great use of fresh grape tomato and basil from our garden
I added sun dried tomatoes, crushed red pepper, and artichoke hearts. Even the kids loved it!
Well, my phone died just as it was time to make dinner, so I improvised and did the best I could, forgot to add the parm but delicious flavor!!
My husband said it’s restaurant quality. Ingredients weren’t exact, but close. Love it!