This family pleasing meal has all the flavors of a favorite sandwich in a quick and easy pasta dish.
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2 cups uncooked dried mini rotini or fusilli pasta
1/4 cup Land O Lakes® Butter
2 teaspoons finely chopped fresh garlic
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon fresh lemon juice
1 pound boneless skinless chicken breasts
1/2 cup ranch dressing
10 slices bacon, cooked, chopped
2 cups grape or cherry tomatoes, cut in half
2 cups fresh baby spinach leaves, coarsely chopped
Cook pasta according to package directions; drain.
Melt butter in 12-inch skillet over until sizzling. Add minced garlic, parsley flakes, salt and lemon juice; sauté 1 minute.
Add chicken; sauté 13-18 minutes or until chicken reaches at least 165°F, is golden brown on both sides and juices run clear when pierced with a fork.
Remove chicken from skillet. Cut into bite-sized pieces; set aside.
Place cooked pasta, salad dressing, bacon and tomatoes into skillet; stir until heated through. Add chicken and spinach; toss to coat.
It’s spring and time to seek out lighter, brighter, peppier flavors. Let’s get reacquainted with the spring veggies we miss so much during the winter and put some zing into our dinnertime favorites.