Easy Grill Chicken Alfredo Food

EASY CHICKEN ALFREDO

Steps:

• In a medium saucepan or a skillet, melt butter at low heat.
• Add garlic, simmer until brown.
• Add cream, stir until butter and cream no longer separate.
• Stir in cheese with a whisk until melted.
• Add in the spices.
• Continue to cook at low to medium heat for about 25 minutes, stirring frequently. Do not allow mixture to boil.
• Combine with chicken and pasta and serve.
• Can garnish with some chopped parsley, and shredded Parmesan cheese.
• For cooking the chicken you might want to marinate it a little before cooking it to give it some more flavor. I usually do mine in a little lemon juice, with salt and pepper, maybe a little garlic... depends on my mood! Stick it all in a gallon sized Ziploc bag, and make sure to coat the chicken well, and let it marinate for at least 30 minutes Can grill, broil, or even pan fry if you want.

EASY GRILL CHICKEN ALFREDO

Steps:

• Cook noodles using dirctions on package.
• Melt butter in large skillet. Add garlic. Stir to mix with butter.
• Add frozen grilled chicken strips stirring around in garlic butter until well heated.
• Add jar of alfredo sauce to skillet with chicken.
• Add onion powder, salt and pepper. Stir to coat chicken in sauce until hot.
• Drain pasta and return to pot.
• Add chicken and sauce mixture to pasta. Stir to coat pasta with sauce.
• Serve with side of steamed veggies or salad.

GRILLED CHICKEN ALFREDO

Steps:

• Marinate chicken in italian dressing for at least 1 hour before grilling. Grill chicken, set aside to rest. Boil fettuchini al dente. For alfredo sauce; saute garlic in oilve oil for 30 seconds, then whisk in milk, parmesean and cream cheese. Slice chicken and serve atop pasta and sauce.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

GRILLED CHICKEN BROCCOLI ALFREDO

Steps:

• Place chicken on cutting board and pound out lightly with a meat mallet. You don't want to flatten the chicken totally.
• Mix together salt, pepper and garlic powder. Sprinkle on chicken.
• Grill chicken 8-10 minutes per side or until center is no longer pink. Set chicken aside.
• Bring one gallon of water to a boil and cook penne 7-8 minutes until al dente. Drain.
• While the pasta is cooking, saute the minced garlic and diced onion in the olive oil until the onion begins to soften.
• Add broccoli to the onion and stir to coat with oil. Cook broccoli until it is heated through.
• Add the alfredo sauce to the broccoli and stir to combine. Allow to heat thorough and remove from heat.
• Toss alfredo mixture with the cooked and drained pasta.
• Top with sliced chicken breats and parmesan cheese.
• Serve with a crisp green salad and garlic bread.
• * If alfredo sauce is too thick, add 2-3 tablespoons of milk to thin it out.

EASY CHICKEN ALFREDO

Steps:

• In small saucepan, melt butter at low heat.
• Add garlic, simmer until brown.
• Add cream, stir until butter and cream no longer seperate.
• Stir in cheese.
• Continue to cook at low to medium heat for about 25-30 mins, stirring frequently. Do not allow mixture to boil.
• Add pepper to taste.
• Combine with chicken and pasta and serve.

GRILLED CHICKEN FETTUCCINE ALFREDO

Steps:

• Heat countertop grill to high while rubbing chicken breast lightly with olive oil and sprinkle them with preferred season salt. Grill for 5 to 7 minutes, until completely cooked but still moist. Slice in even layers and set aside.
• Heat milk and cream in heavy saucepan over medium heat, stirring constantly so that it doesn't scorch any. When it just begins to bubble, turn off the heat and slowly whisk in the cheese until it is just melted and remove from heat.
• In a separate bowl, mix the yolks until just smooth, and then slowly drizzle in some of the cooled cheese sauce until egg yolks are the same temperature as the sauce. Be careful not to cook the yolks.
• Place cheese sauce back on very low heat and stir egg mixture in slowly until mixture reaches a slow simmer again. Remove from heat and let cool slightly (It will thicken as it cools down).
• Season with salt and pepper to taste and serve over your favorite pasta. Add chicken slices and ladle a little extra sauce over the top and serve.

EASY CHICKEN ALFREDO

Steps:

• Cut up chicken breasts into bite sized chunks and saute in a little oil or butter until cooked through.
• While chicken is cooking, prepare the alfredo noodles in a large dutch oven, following package directions.
• Steam the frozen broccoli in another pan using a steamer, or cook it in a pan until just done.** (Steaming is better for retaining nutrients.).
• When all three are done, add the chicken and broccoli to the alfredo noodles.
• Mix well and serve with some fresh French bread from the deli.
• **Another thing you can do to steam the broccoli is to place it in a metal colander, and place the colander resting inside the dutch oven over the cooking noodles with a lid over the top. Convenient, eh?