Chicken

Ingredients:

1/2 cup olive oil

1/2 cup ranch dressing

3 Tbsp Worcestershire sauce

2 Tbsp Cajun seasoning

2 tsp kosher salt

1 tsp lemon juice

1 tsp white vinegar

1/2 tsp fresh cracked black pepper, or to taste

1 Tbsp sugar

4 skinless, boneless chicken breast halves

Directions:

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

Ingredients:

16 oz mini penne pasta

2 1/2 cups organic heavy whipping cream

4 cloves garlic, crushed

1 Tbsp fresh cracked pepper

2 tsp Cajun seasoning

1/4 cup salted sweet cream butter

1/2 c. shredded Parmesan cheese

Directions:

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.

(C) 2014 Valerie Renèe