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
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
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
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