# What You Need:
→ Pasta & Vegetables
01 - 9 oz short pasta (rotini or penne)
02 - 1 cup frozen peas, thawed
03 - 1 small red bell pepper, diced
04 - 2 green onions, sliced
→ Crispy Chicken
05 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
06 - ½ cup all-purpose flour
07 - 2 large eggs, beaten
08 - 1 cup panko breadcrumbs
09 - ½ tsp garlic powder
10 - ½ tsp paprika
11 - ¼ tsp salt
12 - ¼ tsp black pepper
13 - Vegetable oil, for frying
→ Ranch Dressing
14 - ½ cup mayonnaise
15 - ¼ cup sour cream
16 - ¼ cup buttermilk
17 - 1 tbsp fresh dill, chopped (or 1 tsp dried)
18 - 1 tbsp fresh parsley, chopped
19 - 1 tsp garlic powder
20 - 1 tsp onion powder
21 - ½ tsp salt
22 - ¼ tsp black pepper
23 - 1 tsp lemon juice
# How-To:
01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain well, rinse thoroughly with cold water to stop cooking, and set aside.
02 - Slice chicken breasts into uniform bite-sized pieces, approximately 1-inch cubes for even cooking.
03 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and combine panko breadcrumbs with garlic powder, paprika, salt, and pepper in the third.
04 - Dredge chicken pieces in flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Press firmly into panko mixture to coat evenly on all sides.
05 - Heat ½ inch vegetable oil in a large skillet over medium-high heat until shimmering. Fry chicken in batches, turning once, for 3-4 minutes per side until golden brown and cooked through to internal temperature of 165°F. Transfer to paper towels to drain.
06 - In a large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, fresh dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice until smooth and well combined.
07 - Add cooked pasta, thawed peas, diced bell pepper, and sliced green onions to the bowl with ranch dressing. Toss gently until all ingredients are evenly coated.
08 - Gently fold crispy chicken pieces into the pasta mixture just before serving to preserve crunch. Serve immediately or refrigerate for 30 minutes for a chilled salad.
