Tuesday, March 24, 2009

Grilled Chicken Fettuccine

I've always thought regular Alfredo sauce was a little plain tasting. Here's a new twist on Fettuccine Alfredo. You add some chicken and some jarred pesto and Voila! This homemade sauce is so good, you'll never go back to the jarred stuff again. This recipe is from Better Homes and Garden's New Grilling Book.

With the gorgeous weather we're getting, it's a great time to do some springtime grilling (you can cook you chicken on the stove as well). I usually make this with the cherry tomatoes, but they didn't look very good the store last week.

Servings: 6

1 cup whipping cream
1/3 cup butter or margarine
3/4 cup grated Parmesan cheese
4 skinless, boneless chicken breasts
12oz. dried fettuccine
1/4 cup purchased pesto
Dash black pepper
1 cup cherry tomatoes, halved (optional)
Toasted pine nuts (optional)
Snipped fresh basil (optional)

  1. In a small saucepan, heat whipping cream and butter until butter melts. Gradually add Parmesan cheese, stirring until combines. Cover and keep warm over low heat.
  2. Salt and pepper the chicken; grill for 12 to 15 minutes or until no longer pink.
  3. Meanwhile, cook pasta according to package directions. Drain and keep warm.
  4. Cut chicken into bite sized pieces. In a medium bowl, toss chicken with 1 tablespoon of the pesto.
  5. Add remaining pesto and Parmesan mixture to the hot cooked fettuccine. Add tomatoes.
  6. Arrange fettuccine on a serving platter; sprinkle with pepper. Top with grilled chicken. If Desired sprinkle with pine nut and/or basil.