Bunkhouse Chicken Pasta Rsc Recipes

CREAMY SPINACH AND RANCH, CHICKEN PASTA #RSC

Steps:

• Slice chicken breast to make it thinner, place on frying pan at medium-high heat. Cook on each side for several minutes until the center is no longer pink. Slice into small chunks and set aside.
• Cook macaroni noodles as it says on packaging. In a medium sized sauce pan melt butter at medium heat. Whisk in milk, salt, pepper, and garlic powder.
• Bring to a boil and whisk in flour, then turn to medium-low heat and whisk in Parmesan cheese. Whisk continuously for 1 minute or until smooth.
• Add Ranch Dressing, thawed spinach, and chicken. Mix in pasta and it is ready to serve!

BUNKHOUSE CHICKEN PASTA #RSC

Steps:

• In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, seasoning, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes.
• Pound chicken breast to 1/4" thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 2 hours (the longer the better).
• Heat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Slice and serve over pasta.
• Meanwhile, Cook pasta al dente according to package directions. Drain; set aside.
• In a small saucepan, melt butter, add garlic, whipping cream, seasoning, pepper, and parmesan cheese. Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta. Top with ranch chicken and sprinkle a little bit more shredded parmesan cheese on top.