Wednesday, November 28, 2012

Cajun Ranch Chicken Pasta

There are a ton of bloggers out there... each with their special little ''niche.''

Oh, how I wish I could be great at something... so great that I could blog about the greatness all the time.  We all know them... the crafty bloggers, the fashion bloggers, the food bloggers... I'll never be any of those {oh, I'll dabble a little in all those things, of course... }
BUT if I could be a food blogger, I'd want to be like Julie!

She's hip, she's cool... she cooks!!

And every now & then I'm lucky enough to have her visit the blog with a delicious recipe I can share with you!

Of course, I'm talking about Julie of White Lights on Wednesday
Have you met her?  How's about a little taste of what you'll find when you visit her blog!

You can drool over find her here:


This recipe is awesome y'all!
A little heat.  A little cream.  Some delicious chicken.
Triple win.  

Very appropriate to bring a little warm to the Great White North.  I ate almost the entire batch myself.  Over a couple days, I'm not crazy.  Well, not that crazy.

Thanks so much to Lena for having me today.  You're the best and seriously one of my favorite bloggers!!


Cajun Ranch Chicken Pasta
Adapted from Plain Chicken

Ingredients:
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon paprika
1/2 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon black pepper
1 tablespoon granulated sugar
2 boneless, skinless chicken breasts, cut in half (butterflied through)
1 pound pasta
2 1/2 cups evaporated milk
1/2 teaspoon crushed garlic  (or 3 cloves)
1/2 tablespoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1/4 cup butter
1/2 cup shredded Parmesan cheese

Directions:
  1. In a medium bow, whisk together oil, ranch, Worcestershire sauce, cayenne, paprika, salt, lemon juice, vinegar, pepper and sugar until combined; set aside.
  2. Cut chicken like you're going to butterfly, but cut breasts all the way through - you want to create thin halves.  Place chicken in a gallon Ziploc bag with prepared marinade.  Refrigerate for a minimum 30 minutes (2 hours+ is better).
  3. Cook pasta according to package directions in salted water, until al dente.
  4. Heat a large skillet over medium-high heat.  Cook chicken in skillet for 8 to 10 minutes, or until cooked through and browned.
  5. In a medium saucepan, over medium heat, melt butter.  Whisk in evaporated milk, garlic, cayenne, paprika, and Parmesan cheese.  Continue whisking for 5 minutes or so, until sauce thickens slightly. 
  6. Place pasta in serving bowls and top with sliced chicken breasts.  Top with more shredded Parmesan cheese, if desired.
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7 comments

  1. looks like a fantastic recipe!!

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  2. You sure know how to make me smile first thing in the morning Lena, even with screaming kids running around the house. :) It's always my pleasure to post for you.

    ReplyDelete
  3. Definitely going to try this! Looks delicious and we love a little spice in our food!

    Lanaya
    www.raising-reagan.com

    ReplyDelete
  4. I'm right there with you. I tend to dabble in fashion, beauty, crafts, food and wedding stuff, but I'll never be able to be dedicated to one thing. Also, this recipe sounds ah-mazing! Definitely adding it to the food calendar for next week.

    ReplyDelete
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