Recreate a healthier, gluten-free version of the popular freezer meal, Chicken Voila, in just 20 minutes. This dish features cubed chicken, pasta, carrots, broccoli, and corn in a creamy ranch-flavored sauce, perfect for a quick weeknight dinner.
Prepare pasta according to box instructions and set aside. Slice carrots into rounds and place in microwave safe bowl. Set aside. Cube chicken, add to an oiled pan over medium heat and season with garlic salt + pepper. Cook until browned on all sides and cooked through. Meanwhile, prepare sauce in a small saucepan. Add milk and ranch seasoning to the saucepan and bring to a low boil. Dissolve arrowroot starch with equal amounts of water in a small bowl and add to the saucepan. Stir and reduce heat to simmer until it thickens. Remove chicken from pan and set aside. Add a small amount of water to the same pan and add broccoli. Cover with lid and steam for about 5 minutes until broccoli is crisp but tender. Meanwhile, cover carrots with water and microwave for 4 minutes, or until cooked. Drain. Add carrots, corn, chicken, pasta, and sauce to the broccoli and stir to combine. Mix in cheese, add salt + pepper if needed, serve and enjoy!
