marinade:
(I didn't really measure any of this, I just guesstimated)
1/2 c olive oil
1c ranch dressing
3 T Worcestershire
2 T Cajun seasoning (I used Weber brand)
1 t lemon juice
1 t white vinegar
1/4 t pepper
1/2 c packed brown sugar
1 t sugar
4 chicken breasts, pounded flat
pasta:
16oz penne pasta
8oz turkey bacon, cooked, chopped
broccoli (I used almost a whole thing of it, broken into pieces), steamed
8 oz canned mushrooms
1 can evaporated milk
8oz cream cheese
1/2 c parmesan
2 eggs
1 t garlic powder
1/4 t pepper
1 jar alfredo sauce (I used Newmans)
DIRECTIONS:
Combine marinade ingredients in large ziplock bag. Pound chicken breasts and place in with marinade, put in fridge for 2-8 hours.
After chicken is done marinating, have man grill the chicken while you prep the pasta.
Boil pasta according to directions, steam the broccoli, and cook the bacon and mushrooms in a skillet with some garlic.
In a medium saucepan over med heat, combine the evap milk and cream cheese until melted. Remove from heat and add in the parmesan, eggs, garlic powder, and pepper. Stir till combined and it thickens.
Drain pasta, add in the bacon, broccoli, mushrooms, sauce you made, and jar of alfredo.
Served with sliced grilled chicken.
more photos:
