Chicken Pasta Salad in the Hidden Valley of Good Eats #RSC

1. 1

   Cook the chicken breast pieces in the water in a large pot over high heat until done (170 degrees).

2. 2

   Remove the chicken pieces to plate and cover with plastic wrap; set aside.

3. 3

   Pour the dried pasta in to the same boiling water and cook until tender, about 6 minutes.

4. 4

   Drain in a colander; set aside.

5. 5

   Place the Greek yogurt, the Hidden Valley Original Ranch Seasoning Mix, the reserved marinating juice from the artichoke hearts, Parmesan cheese, the zest and juice of the lemon, white pepper, curry and cayenne powders in a small sized bowl and whisk until well blended and smooth.

6. 6

   Add in the 2 diced chives, carrots, celery, parsley, shallots and pimento and gently stir.

7. 7

   Pour this mixture over the cooked pasta in a larger bowl and add the cooked chicken breast pieces that have been diced into small cubes.

8. 8

   Mix until all is evenly coated.

9. 9

   To serve, plate a serving of the pasta mixture and garnish with (optional) parsley, several grape tomatoes, 1 purple cabbage leaf, chives pieces and several quarters of artichoke hearts.

* Per serving · 4 servings · Values may vary.