Grilled Chicken Alfredo
Ingredients
-
24
ounces
chicken breasts, boneless skinless
-
12
ounces
pappardelle or fettuccine
-
12
ounces
white mushrooms
-
12
ounces
cherry tomatoes
-
2
cups
heavy cream
-
1.25
cups
grated Romano cheese
-
2
tablespoons
finely chopped Italian parsley
-
3
tablespoons
olive oil
-
to taste
sea salt and black pepper
-
1
tablespoon
blackening spice or seasoning
Instructions
- Toss chicken breasts with olive oil, salt, and pepper in a large bowl.
- Toss mushrooms and cherry tomatoes separately with olive oil and salt.
- Season chicken breasts with your favorite seasoning and grill until cooked through.
- Grill mushrooms and tomatoes in aluminum foil, turning as needed.
- Allow grilled chicken to cool slightly, then slice.
- In a sauté pan, bring heavy cream to a light boil, then reduce heat and simmer.
- Add Romano cheese and seasonings to the cream, mixing well.
- Cook pappardelle according to package instructions in salted water.
- Drain pasta and combine with grilled vegetables and Alfredo sauce.
- Top with sliced grilled chicken and serve, garnished with parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
1179
Total fat
71g
Total carbohydrates
71g
Total protein
64g
Sodium
650mg
Cholesterol
375mg
You might also like