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Grilled Chicken & Fettuccine Alfredo

How to prepare Chicken Fettuccine Alfredo

Difficulty Level:    

Yield: 6 servings


 ½ Cup Butter
1 Tbs. Garlic, Minced
¼ Cup White Onion, Minced 
1 ½ Cups Heavy Cream
 ¾ Cup Parmesan Cheese, Grated
½ Cup Romano Cheese, Grated 
Salt & Pepper to Taste 
1 Lb. Fettuccine, Cooked, Room Temperature  
4 Lbs. Chicken Breast, Raw
2 Tbs. Parsley, Chopped

How to prepare Chargrilled Chicken 

  1. Turn chargrill on highest temperature setting and preheat an oven to 425 degrees Fahrenheit.
  2. Season all sides of the Chicken Breast with Kosher Salt & Black Pepper. 
  3. Spray the top of the Chicken with food release spray (Pam or your choice).
  4. Place the Chicken on the chargrill sprayed side down and cook for 2-3 minutes.
  5. With tongs, rotate the Chicken 45 Degrees in order to make an "X" mark pattern and let cook for an additional 2-3 minutes.
  6. With tongs, remove the Chicken from the grill and repeat the same grilling process with uncooked side and let it cook for an additional  2-3 minutes.
  7. Remove Chicken from Grill with Tongs and place in a pie pan or a backing sheet.
  8. Bake at 425 Degrees Fahrenheit until you reach an internal temperature of 165 Degrees in the thickest part of the Breast.
  9. Slice the Grilled Chicken 1/4 inches across the grain widthwise, set aside.

How to prepare Alfredo Sauce 

  1. In a large skillet melt the Butter over medium heat, add the onions and sauté for an additional 2 minutes stirring often.
  2. Stir in the heavy cream and bring to a simmer for about 8 minutes.
  3. Whisk in the Parmesan and Romano Cheeses until melted into sauce.
  4. Season with Salt & Pepper.
  5. Place  your pasta in the Alfredo Sauce and stir with tongs until evenly mixed and hot.
  6. Serve 6 equal portions in pasta bowls twirling noodles with tongs in order to mound high.
  7. Top noodles with equal amounts of grilled chicken.
  8. Garnish with Parsley and more Parmesan Cheese. 
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