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