Bunkhouse Chicken Pasta #Rsc

• 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)

1. 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.
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.

olive oil, hidden valleyreg, worcestershire sauce, cajun seasoning, salt, lemon juice, white vinegar, ground black pepper, sugar, chicken, pasta, heavy whipping cream, shallots, pepper, cajun seasoning, butter, parmesan cheese

Taken from www.food.com/recipe/bunkhouse-chicken-pasta-rsc-494987 (may not work)