1 packet Hidden Valley Ranch dressing mix
1 c. milk
1/2 c. sour cream
1/2 c. mayonnaise
1 lb. penne pasta
3 boneless, skinless chicken breasts
2 T. Goya Adobo All Purpose Seasoning
6 slices bacon, cooked crisp & crumbled
1 can corn, drained
1 can black olives, drained & sliced
1 large tomato, diced
3-4 green onions, thinly sliced
1 bunch cilantro, chopped
1 T. ground cumin
Salt & pepper to taste
1. In a small bowl, whisk together ranch dressing mix, milk, mayonnaise & sour cream. Refrigerate overnight, or until thickened.
2. Season both sides of chicken breasts with Adobo seasoning & grill; cool completely. Cut into bite sized pieces.
3. Boil pasta until al dente; drain. Plunge pasta into an ice water bath to stop the cooking process & cool; drain.
4. Combine pasta, chicken, bacon & all vegetables in a large mixing bowl. Pour ranch dressing over the top; mix well to combine. Season with cumin & salt & pepper to taste.
*Note: You can also add diced bell pepper, jalapenos, black beans, green chilies, shredded cheeses, etc. Whatever you like!
Serves 4 as an entree, 6-8 as a side dish.