In medium bowl mix together all ingredients above chicken.
Let stand 5 minutes. Meanwhile pound chicken to 1/4 inch
thickeners. Place chicken in gallon Baggie and add marinade
and toss to coat. Refrigerate for at least 2 hours. The longer
the better. Preheat the grill to medium high heat. Cook chicken
for 8-12 minutes or until chicken is no longer pink in the center
and juices run clear. Slice and serve over pasta. See pasta
recipe below
Cook pasta according to package directions. Drain and set
aside. In small sauce pan melt butter; add garlic, whipping
cream, Cajun seasoning, pepper, and Parmesan cheese.
Whisk together on low heat for 5-6 minutes. In large bowl pour
over cooked drained pasta. Top with Cajun ranch chicken and
sprinkle a little bit more shredded Parmesan cheese on top
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