# 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 - 1/2 cup all-purpose flour
07 - 2 large eggs
08 - 1 cup panko breadcrumbs
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon paprika
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - Vegetable oil, for frying
→ Ranch Dressing
14 - 1/2 cup mayonnaise
15 - 1/4 cup sour cream
16 - 1/4 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 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
23 - 1 teaspoon lemon juice
# Directions:
01 - Cook the pasta in salted boiling water according to package instructions. Drain, rinse with cold water, and set aside.
02 - While the pasta cooks, slice chicken breasts into bite-sized pieces.
03 - Place flour in one 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 3-4 minutes per side or 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 the crispy chicken just before serving to maintain crunch. Serve immediately, or chill for 30 minutes for a cold salad.
