If you are reading this, you can thank my ability to schedule posts. My laptop is almost constantly dying on me since the fan stopped working. Boo.
Our amazing friend Kyle is currently working on the computer so I can be back in full blogging mode. ‘Cause he’s the best and all. And he’s Mike’s Dr. Pepper obsessed bromance. But he’s great, seriously. And I’m not just sucking up, i swear. I’ll probably make his family dinner next week as a thank you, and say he kicks butt…a lot.
And now, food!
- 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
- In a medium bow, whisk together oil, ranch, Worcestershire sauce, cayenne, paprika, salt, lemon juice, vinegar, pepper and sugar until combined; set aside.
- 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).
- Cook pasta according to package directions in salted water, until al dente.
- Heat a large skillet over medium-high heat. Cook chicken in skillet for 8 to 10 minutes, or until cooked through and browned.
- 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.
- Place pasta in serving bowls and top with sliced chicken breasts. Top with more shredded Parmesan cheese, if desired.