# 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
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain thoroughly and rinse with cold water to stop cooking. Set aside.
02 - While pasta cooks, slice chicken breasts into bite-sized pieces approximately 1 to 1.5 inches in length.
03 - Place flour in one shallow bowl. Crack eggs into a second shallow bowl and beat well. In a third shallow bowl, combine panko breadcrumbs, garlic powder, paprika, salt, and pepper. Mix thoroughly.
04 - Dredge each chicken piece in flour, shaking off excess. Dip into beaten egg, then coat thoroughly in the panko mixture, pressing gently to adhere.
05 - Heat vegetable oil in a skillet over medium-high heat until shimmering. Working in batches, fry chicken pieces for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
06 - In a large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, fresh dill, fresh parsley, garlic powder, onion powder, salt, black pepper, and lemon juice until smooth and fully combined.
07 - Add cooked pasta, thawed peas, diced bell pepper, and sliced green onions to the bowl with ranch dressing. Toss gently but thoroughly to coat all ingredients evenly.
08 - Gently fold in crispy chicken pieces immediately before serving to preserve crispness. Serve at room temperature or refrigerate for 30 minutes for a chilled salad.
