Grilled Chicken Alfredo Food

GRILLED CHICKEN ALFREDO

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with Cajun seasoning.
• Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill, wrap in foil, and set aside.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
• Melt butter into cream in a saucepan over medium-low heat, 2 to 3 minutes. Add Romano and Parmesan cheeses; stir in a figure-eight motion until cheese is melted, 3 to 4 minutes. Stir nutmeg into Alfredo sauce.
• Place pasta and chicken into a serving dish. Drizzle with Alfredo sauce and garnish with parsley.

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 LEMON CHICKEN ALFREDO

Steps:

• Heat a grill on high. Keep one side on high and then set the other side to low heat. Scrape the grates clean if necessary.
• Whisk together the olive oil, lemon juice, red wine vinegar, 1 1/2 tsp salt, sugar, garlic powder, oregano and 1 tsp red pepper flakes. Add the chicken breasts and the lemon (cut side down) to the marinade and allow to marinate for at least 20 minutes, turning the chicken a few times to coat.
• Grill the chicken starting on the hot side of the grill for about 5 minutes. Flip and continue to cook on the low heat side of the grill until the internal temperature reaches 165 degrees F. Remove the chicken to a plate and tent with foil until ready to slice and serve.
• Place the lemon halves on the hot side of the grill, cut side down, and grill for about 5 minutes. Remove the lemon halves from the grill and set on a plate, cut side up, until ready to use.
• Cook the pasta according to package directions. While pasta is cooking heat a large sauce pan over medium heat and melt the butter. Add the clove of garlic and cook for about one minute until fragrant.
• Squeeze the juice from the grilled lemons into the butter and garlic mixture.
• Stir in the cream and cook until simmering. Stir about 3/4 cup of the Parmesan cheese, salt and red pepper flakes into the lemon cream. Stir until cheese is melted and turn heat to low.
• Drain the pasta except for about 1/2 cup of the pasta cooking water. Stir the reserved pasta water into the Alfredo sauce and add the pasta to the pan, tossing to coat the pasta with the Alfredo sauce.
• Transfer the grilled lemon Alfredo pasta to a large serving bowl and top with the remaining 1/4 cup of Parmesan cheese and chopped parsley.
• Slice the grilled chicken and place on top of the pasta to serve.

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.

GRILLED CHICKEN ALFREDO FLATBREAD PIZZAS

Steps:

• Marinate chicken breast in Italian dressing for 10 minutes.
• Slice chicken thinly across the grain into pieces the width of thick bacon.
• Cut bread dough into 2 equal pieces. Roll dough into 9-inch circles.
• Spread Alfredo sauce evenly over dough. Cover with a little mozzarella cheese. Add chicken, mushrooms, and bacon. Sprinkle remaining mozzarella cheese on top.
• Place 1 pizza in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the frozen pizza setting, 9-inch size. Allow pizza to cook until timer goes off, about 13 minutes. Repeat with second pizza.

CHICKEN ALFREDO SANDWICHES

Steps:

• Combine the Italian seasoning, salt and pepper; sprinkle over chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or a thermometer reads 170°, topping with red pepper strips during the last 3 minutes. , Meanwhile, in a small bowl, combine the butter, parsley, onion powder and garlic powder; brush over cut sides of rolls. Place cut side up on an ungreased baking sheet. Broil 4 in. from the heat for 2-3 minutes or until lightly browned. , On each roll bottom, layer 1/4 cup spinach, 1 tablespoon Alfredo sauce, a chicken breast half and another tablespoon of Alfredo sauce. Replace roll tops.

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.