One doesn’t have to be Italian to enjoy the many kinds of pasta the country is famous for. One of the many great things about making a pasta dish is no matter what type of noodle is recommended, you can always substitute another variety. You can also switch the sauce to fit a recipe and give it a different taste or flair.
Younger children often don’t like the tomato taste in red sauces, but if you use a white sauce instead and add a little “shake cheese” (as our grandson used to call grated Parmesan cheese), they’ll easily eat spaghetti or elbow macaroni and often ask for “seconds.”
Pasta dishes also are great because they go with so many types of meat. In addition, pasta can serve as a “stand-alone meal,” especially if you add chicken, beef or seafood.
These recipes for Ranch Chicken Tacos and Bacon Ranch Pasta Salad are a winning combination that is likely to please not only the youngsters in your family, but grownups as well. Each is a stand alone recipe, but they’re great served together.
RANCH CHICKEN TACOS
1/2 cup ranch dressing
1/4 cup sour cream
1 (1-ounce) packet taco seasoning mix, divided
1 tablespoon mild chunky salsa
2 cups shredded rotisserie chicken (or equal amount of sliced chicken breasts browned in a skillet)
8 (6-inch) corn tortillas or taco shells
Shredded lettuce
1 tomato, chopped
4 green onions, sliced
1 (4-ounce) can sliced black olives
1 avocado, peeled, pitted and diced
1 cup shredded Colby-Monterey Jack cheese
Combine ranch dressing, sour cream, 1 teaspoon taco seasoning and salsa in a small bowl. Cover and refrigerate until serving.
Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until thoroughly heated; about 2-3 minutes OR slice chicken breasts, toss with taco seasoning, salt and pepper and lightly brown the chicken in a small skillet.
Warm tortillas in a skillet for about a minute on each side to make them pliable OR use taco shells. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onions, avocado, cheese and several spoonfuls of the ranch dressing mixture. Serves 4.
BACON RANCH PASTA SALAD:
1/2 (8-ounce) package uncooked rotini pasta (tri-colored or plain)
5 slices bacon
1/2 cup mayo
1/2 package dry ranch salad dressing mix
1/8 teaspoon garlic powder
1/4 teaspoon garlic pepper
1/4 cup milk or more as needed
1/2 large tomato, chopped
1/2 (4.25-ounce) can sliced black olives
1/2 cup shredded sharp cheddar cheese, plus more for topping
Cook pasta till al dente and drain. Cook bacon till evenly browned, drain and chop.
In a medium bowl, mix mayo, ranch dressing mix, garlic powder and garlic pepper. Stir in milk till smooth.
Place pasta, bacon, tomato, black olives and 1/2 cup cheese in a bowl; add dressing mix and toss gently to coat with dressing. Top with several additional tablespoons of cheese. Cover and chill at least 1 hour before serving Serves 5.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
