Easy Ranch Chicken and Pasta

• 16 ounces, weight Egg Noodles (dumpling Or Extra-wide)
• 1 package Boneless, Skinless Chicken Breasts (1 1/4 Lbs.), Cut Up Into Bite-sized Pieces
• 2 Tablespoons Olive Oil To Saute Chicken
• 1 envelope Dry Ranch Dressing (1 Oz.)
• 4 Tablespoons Butter Or Olive Oil For Sauce (can Add More If Too Dry)
• 12 ounces, weight Cooked Frozen Vegetables Of Your Choice (We Like Sugar Snap Peas And Carrots)
• Fresh Ground Pepper
• Shredded Parmesan Cheese

1. Cook noodles according to package directions.
2. While noodles cook, saute chicken chunks in 2 Tbsp.
3. olive oil until cooked through, about 10 minutes.
4. Drain noodles and put noodles back in hot pot.
5. Add 4 Tbsp.
6. butter or olive oil and packet of dry ranch dressing.
7. Toss until coated.
8. Add cooked chicken and cooked vegetable of choice.
9. Stir until combined.
10. Serve with ground pepper and shredded Parmesan cheese.

noodles, chicken breasts, olive oil, dressing, butter, vegetables, ground pepper, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/easy-ranch-chicken-and-pasta/ (may not work)