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Sunday, September 30, 2012
Grilled Cajun Ranch Chicken Pasta
Grilled Cajun Ranch Chicken Pasta
Original recipe from www.plainchicken.com
Ingredients:
Chicken Marinade
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
2 teaspoon salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste
4 skinless, boneless chicken breast halves
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-inch thickness.
Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. CLOSE ZIPLOCK BAG 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
16 ounce penne pasta
2 1/2 cups heavy whipping cream
3 cloves garlic, crushed
1 tablespoon pepper
2 teaspoons Cajun seasoning
1/4 cup butter
1/2 cup Parmesan cheese, shredded
Cook pasta according to package directions. Drain, set aside.
In a saucepan, melt butter, add garlic, whipping cream, Cajun seasoning, pepper, and Parmesan cheese. Whisk together on low heat for 5 to 6 minutes.
In a large bowl, pour over cooked, drained pasta.
Top with sliced Cajun ranch chicken and sprinkle a little bit more shredded Parmesan cheese on top.
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