INGREDIENTS
2
chicken breasts (about 1 lb)
1 lb
dry pasta
1 cup
sweet corn
3
Roma tomatoes (chopped)
1/3 cup
red onion (diced)
1 1/2 cups
grated Monterrey Jack cheese
1 cup
grated Monterrey Jack cheese for topping
salt
fresh cracked peppercorns
1 1/4 cups
ranch dressing
3/4 cup
BBQ sauce