Bunkhouse Chicken Pasta #rsc

Total Time: 2 hrs 12 mins Preparation Time: 2 hrs Cook Time: 12 mins

Ingredients

• 1/2 cup olive oil
• 1/2 cup hidden valley® original ranch® dressing
• 3 tablespoons worcestershire sauce
• 2 tablespoons cajun seasoning
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 teaspoon vinegar
• 1/4 teaspoon ground black pepper (to taste)
• 1 tablespoon granulated sugar (to taste)
• 4 chicken breast halves (boned and skinned)
• 1 lb pasta (of choice)
• 2 1/2 cups heavy whipping cream or 2 1/2 cups evaporated milk
• 3 shallots, peeled and minced
• 1 tablespoon pepper
• 1 tablespoon cajun seasoning
• 1/4 cup butter
• 1/2 cup parmesan cheese (shredded)

Recipe

• 1 in a medium bowl, stir together the olive oil, ranch dressing, worcestershire sauce, seasoning, salt, lemon juice, vinegar, pepper, and sugar. let stand for 5 minutes.
• 2 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).
• 3 heat 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.
• 4 meanwhile, cook pasta al dente according to package directions. drain; set aside.
• 5 in a small saucepan, melt butter, add garlic, whipping cream, 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 ranch chicken and sprinkle a little bit more shredded parmesan cheese on top.