# What You’ll 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
06 - ½ cup all-purpose flour
07 - 2 large eggs
08 - 1 cup panko breadcrumbs
09 - ½ teaspoon garlic powder
10 - ½ teaspoon paprika
11 - ¼ teaspoon salt
12 - ¼ teaspoon black pepper
13 - Vegetable oil, for frying
→ Ranch Dressing
14 - ½ cup mayonnaise
15 - ¼ cup sour cream
16 - ¼ cup buttermilk
17 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
18 - 1 tablespoon fresh parsley, chopped
19 - 1 teaspoon garlic powder
20 - 1 teaspoon onion powder
21 - ½ teaspoon salt
22 - ¼ teaspoon black pepper
23 - 1 teaspoon lemon juice
# Directions:
01 - Cook pasta in salted boiling water according to package instructions. Drain and rinse with cold water, then set aside.
02 - While pasta cooks, slice chicken breasts into bite-sized pieces.
03 - Place flour in one shallow bowl, beaten eggs in a second bowl, and mix panko, garlic powder, paprika, salt, and pepper in a third bowl.
04 - Dredge chicken pieces in flour, dip in egg, then coat thoroughly in the panko mixture.
05 - Heat oil in a skillet over medium-high heat. Fry chicken pieces in batches for 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
06 - In a large bowl, whisk together mayonnaise, sour cream, buttermilk, dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice until smooth.
07 - Add cooked pasta, peas, bell pepper, and green onions to the bowl with dressing. Toss to coat evenly.
08 - Gently fold in crispy chicken just before serving to maintain crunch.
09 - Serve immediately, or refrigerate for 30 minutes for a cold salad.
