Ingredients: |
Ingredients: Chicken 1/2 cup olive oil 1/2 cup ranch dressing 3 Tbsp Worcestershire sauce 2 Tbsp Cajun seasoning 2 tsp salt 1 tsp lemon juice 1 tsp white vinegar 1/4 tsp ground black pepper, or to taste 1 Tbsp white sugar, or to taste 4 skinless, boneless chicken breast halves
Pasta 16 oz bowtie pasta 2 1/2 cups heavy whipping cream (can substitute evaporated milk) 3 cloves garlic, crushed 1 Tbsp pepper 2 tsp Cajun seasoning 1/4 cup butter 1/2 c. shredded Parmesan cheese
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Directions: |
Directions:Chicken: In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, cajun seasoning, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Pound chicken breast to 1/4" thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 2 hours (the longer the better). Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Slice and serve over pasta.
Pasta: Cook pasta according to package directions. Drain; set aside.
In a small saucepan, melt butter, add garlic, whipping cream, Cajun seasoning, pepper, and parmesan cheese. Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta. Top with Cajun ranch chicken and sprinkle a little bit more shredded parmesan cheese on top. |