2 skinless boneless chicken breasts
3 cups pasta
2 cups baby spinach
1/2 cup ranch garlic dressing (more or less depending on your preference)
1. In a skillet brown chicken on both sides until no longer pink inside, internal temperature should reach at least 160F. Cut in bite size pieces or shred. Refrigerate until pasta is done.
2. Prepare pasta according to package instructions. Drain and shock pasta in a bowl of ice to chill. Drain and transfer to a serving bowl.
3. Add cold chicken to pasta along with the baby spinach and dressing, stir to combine. Serve. Yum Yum!
Want to change this recipe?
Make it spicy by adding red pepper flakes or creole seasoning. Add other ingredients like; chickpeas, mushrooms, walnuts or sunflower seeds. Let me know what you would change.