Ranch House Fettuccine Recipes

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INSTANT POT CREAMY RANCH CHICKEN PASTA



Instant Pot Creamy Ranch Chicken Pasta image

The internet loves this ready-in-a-hurry dish but too many versions are overly soupy or have curdled sauces. Our version uses chicken thighs because they stay moist and tender; we stir them into the cheese mixture after it is cooked to create a creamy, tangy mixture that is perfect over pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

2 boneless, skinless chicken thighs (about 8 ounces)
One 1-ounce package ranch-dressing seasoning mix
1 pound penne pasta
4 ounces cream cheese, at room temperature
2 tablespoons sour cream, at room temperature
1/4 cup sharp yellow Cheddar, shredded

Steps:

  • Pat the chicken thighs dry with a paper towel and sprinkle all over with 1 tablespoon of the seasoning mix.
  • Add the penne to the 6-quart Instant Pot® and add 4 cups water to the pot. Place the chicken thighs on top of the penne. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick- release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board until cool enough to handle.
  • Meanwhile, combine the cream cheese, sour cream, Cheddar and remaining seasoning mix (about 2 tablespoons) in a large bowl. Set aside.
  • Roughly chop the chicken into small pieces while it is still warm. Add the chicken to the cream-cheese mixture and stir to combine. Add the chicken and cheese mixture to the pasta and stir until the cheese mixture melts and the pasta is well coated.

RANCH PASTA



Ranch Pasta image

I came up with this ranch pasta after making recipes for a bridal shower. It was party day and I needed to take some shortcuts! Everyone loves the simple Parmesan ranch white sauce, and it's easy to throw in veggies you have on hand. -Merry Graham, Newhall, California

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 11

2-1/2 cups uncooked bow tie pasta
2 cups (8 ounces) shredded Italian cheese blend
1-1/4 cups grated Parmesan cheese, divided
1 cup (8 ounces) sour cream
1 cup ranch salad dressing
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry or 2 cups chopped fresh spinach
2 slices day-old French bread (1/2 inch thick)
1 tablespoon olive oil
1 teaspoon grated lemon zest
1 teaspoon dried parsley flakes
1/4 teaspoon garlic salt

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. , In a large bowl, mix Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to cheese mixture. Fold in spinach. Transfer to a greased 13x9-in. baking dish., Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining Parmesan cheese. Sprinkle over pasta mixture., Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5-10 minutes.

Nutrition Facts : Calories 436 calories, Fat 30g fat (12g saturated fat), Cholesterol 40mg cholesterol, Sodium 841mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.

RANCH HOUSE FETTUCCINE



Ranch House Fettuccine image

Make and share this Ranch House Fettuccine recipe from Food.com.

Provided by Loves2Teach

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces fettuccine
1 (16 ounce) package fresh broccoli florets
1 medium bell pepper, diced
2 tablespoons olive oil
1 garlic clove, minced
3/4 cup cooked ham, cut into thin strips
1 (6 ounce) package grilled chicken breast strips
4 halves sun-dried tomatoes packed in oil, drained and chopped
2 teaspoons minced fresh rosemary
1 (8 ounce) bottle ranch dressing
1/4 freshly grated parmesan cheese

Steps:

  • Prepare pasta according to package directions. Drain and keep warm.
  • Saute broccoli and bell pepper in hot oil in a large skillet over medium-high heat for 7 minutes, or until crisp-tender; add garlic, and saute for 2 minutes.
  • Stir in ham, chicken, and tomatoes; sprinkle with rosemary. Cook, stirring occasionally, until throughly heated.
  • Toss together warm pasta, broccoli mixture, and 1/2 cup ranch dressing.
  • Serve with remaining ranch dressing on the side.

Nutrition Facts : Calories 752.9, Fat 46.6, SaturatedFat 8.5, Cholesterol 123.7, Sodium 660.1, Carbohydrate 51.6, Fiber 2.8, Sugar 4.1, Protein 32.7

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