Fettuccine Alfredo with Grilled Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 to 1 pound chicken tenderloins or boneless skinless chicken breasts
2 cups half and half or heavy whipping cream
1 cup butter or margarine
1 cup freshly grated Parmesan cheese, do not use Kraft or pre-packaged grated cheese
Olive Oil
Salt
Pepper
McCormick Grill-Mates Monterrey Chicken Seasoning
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Directions: |
Directions:Season Chicken tenderloins with Chicken Seasoning and set aside. If you use boneless skinless chicken breast, slice in 1/2 to 3/4 inch strips.
Pour cream to large skillet and warm slowly. Add butter and let melt. Reduce liquid until thickened slightly. Add Parmesan cheese to melt. This should thicken liquid quite a bit. Salt and Pepper to taste.
Shake a small amount of olive oil over the chicken strips and grill until it is no longer pink.
When using fresh fettuccine, make sure you do not overcook. Fresh only takes approx 5 minutes to cook. If using dry pasta, cook to al dente and drain thoroughly. Add pasta to Alfredo sauce and warm through. Fresh Parsley can be sprinkled on top for a colorful dish. Serve with Chicken on the side. |
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Personal
Notes: |
Personal
Notes: This is a dish that my family asks for quite a bit. You can add steamed broccoli to the pasta after adding to the sauce for a well-designed meal for company. Add dinner rolls or garlic bread and a side salad for a complete meal. E' buono!
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