Cajun Ranch Chicken Pasta
Jul 2, 2013 14:19:03 GMT -5
Post by PrisonerOfHope on Jul 2, 2013 14:19:03 GMT -5
Cajun Ranch Chicken Pasta
Serves 2 (easily doubled as original recipe was for 4)
Ingredients for the marinade:
> 1 chicken breast, sliced in half as if you were butter-flying it, but cut it fully
> 1/4 cup olive oil
> 1/4 cup ranch dressing
> 1 and 1/2tbsp Worcestershire Sauce
> 1 tsp paprika
> 1/4tsp cayenne pepper (I used a pinch on mine - I'm a wuss!!)
> Salt and pepper to taste
> 1/2tsp lemon juice
> 1/2tsp white vinegar
> 1/2tbsp white sugar
Ingredients for the pasta:
> 1/2lb pasta (around 200g)
> 2tbsp butter
> 1 garlic clove, minced
> Pinch cayenne pepper
> 1/2tsp paprika
> Salt and pepper to taste
> 1/2 cup single cream
> 1/2 cup milk
> 1/4 cup freshly grated Parmesan cheese
> Parsley to garnish, optional
Method:
> Place the oil, ranch dressing, Worcestershire sauce, paprika, cayenne pepper, salt, pepper (you can add more later if needed), vinegar, lemon juice and sugar into a small bowl and which together until smooth.
> Ensure the seasoning is correct and if not, add a little more salt/pepper,
> Place your chicken breast thins into a large ziploc bag and pour the marinade into the bag. Give it a little squidge around to ensure the chicken is covered and pop it into the fridge for 2 hours.
> Once the chicken has been left to marinade, place a large saucepan of salted water on to boil and cook the pasta to packet instructions.
> Whilst the pasta is cooking, warm up your skillet on a low-med heat. Place the chicken halves in the skillet and cook for around 8-10 minutes, or until cooked through and browned.
> Whilst the chicken is cooking, place the butter into a medium sized saucepan on a medium heat and melt. Add in the minced garlic and spices and whisk until combined.
> Add in the cream and milk and whisk until well combined. Add in the grated cheese and continue to whisk until smooth and thickened, about 5 minutes.
> Drain the cooked pasta and place it back into your large saucepan. Pour over the sauce and toss together until the pasta is coated. Serve immediately in bowls with a chicken half each and some parsley to garnish, if desired.
Serves 2 (easily doubled as original recipe was for 4)
Ingredients for the marinade:
> 1 chicken breast, sliced in half as if you were butter-flying it, but cut it fully
> 1/4 cup olive oil
> 1/4 cup ranch dressing
> 1 and 1/2tbsp Worcestershire Sauce
> 1 tsp paprika
> 1/4tsp cayenne pepper (I used a pinch on mine - I'm a wuss!!)
> Salt and pepper to taste
> 1/2tsp lemon juice
> 1/2tsp white vinegar
> 1/2tbsp white sugar
Ingredients for the pasta:
> 1/2lb pasta (around 200g)
> 2tbsp butter
> 1 garlic clove, minced
> Pinch cayenne pepper
> 1/2tsp paprika
> Salt and pepper to taste
> 1/2 cup single cream
> 1/2 cup milk
> 1/4 cup freshly grated Parmesan cheese
> Parsley to garnish, optional
Method:
> Place the oil, ranch dressing, Worcestershire sauce, paprika, cayenne pepper, salt, pepper (you can add more later if needed), vinegar, lemon juice and sugar into a small bowl and which together until smooth.
> Ensure the seasoning is correct and if not, add a little more salt/pepper,
> Place your chicken breast thins into a large ziploc bag and pour the marinade into the bag. Give it a little squidge around to ensure the chicken is covered and pop it into the fridge for 2 hours.
> Once the chicken has been left to marinade, place a large saucepan of salted water on to boil and cook the pasta to packet instructions.
> Whilst the pasta is cooking, warm up your skillet on a low-med heat. Place the chicken halves in the skillet and cook for around 8-10 minutes, or until cooked through and browned.
> Whilst the chicken is cooking, place the butter into a medium sized saucepan on a medium heat and melt. Add in the minced garlic and spices and whisk until combined.
> Add in the cream and milk and whisk until well combined. Add in the grated cheese and continue to whisk until smooth and thickened, about 5 minutes.
> Drain the cooked pasta and place it back into your large saucepan. Pour over the sauce and toss together until the pasta is coated. Serve immediately in bowls with a chicken half each and some parsley to garnish, if desired.
