Bunkhouse Chicken Pasta #Rsc - cooking recipe

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 white 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)

Preparation

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, 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).
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.
Meanwhile, Cook pasta al dente according to package directions. Drain; set aside.
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.