Grilled Navajo Chicken On Fettuccine Food

GRILLED CHICKEN AND PASTA

Steps:

• Bring a large pot of water to a boil and add salt. Cook the pasta according to the package directions.
• Cut the Perfect Grilled Chicken into strips. Heat over medium-high heat in a skillet until warmed through.
• In a saucepan or skillet over low heat, warm the cream and butter. Season with salt and pepper.
• Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.
• Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Top with the chicken slices.
• Delicious!
• Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
• Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
• Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
• Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings

GRILLED NAVAJO CHICKEN ON FETTUCCINE

Steps:

• Bring a large stockpot of water to a boil.
• Drop in the fettucine and cook until aldente.
• Drain in a collander.
• Meanwhile, saute' the bacon in a large skillet until lightly browned.
• Add the onion and garlic and cook until onion is translucent -- do not let the garlic brown.
• Stir in the chile powder, tomato puree, oregano, cumin, salt, pepper and boullion cube.
• Reduce the heat and simmer the sauce for about 4 - 5 minutes, stirring occasionally until the ingredients thicken slightly.
• Remove from heat and set aside.
• Place 1 cup of the roasted corn and the 1/2 cup water in a blender and puree.
• Add the pureed corn, 1/2 cup whole roasted corn kernels, and the cream to the skillet with the tomato sauce and mix well.
• Adjust salt and pepper to taste.
• Return the sauce to a low heat and add the pasta and toss until well-coated.
• Mound the pasta on individual plates and arrange chicken pieces on top.
• Garnish with grated cheese and a few roasted corn kernels.

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.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
• Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
• Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.

GRILLED CHICKEN AND AVOCADO NAPOLEONS

Steps:

• Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• Place the pastry on the prepared baking sheets. Using the tines of a fork, prick the top of the pastry all over. Cover the pastry with parchment paper and place another baking sheet on top. Bake for 25 minutes until golden. Remove the top baking sheets and parchment paper. Set aside to cool.
• Preheat a grill pan or preheat a gas or charcoal grill. Season the chicken with salt and drizzle with olive oil. Grill until the chicken is cooked through, about 5 to 6 minutes on each side. Set aside to cool.
• In a small bowl, mix together the mayonnaise and cayenne pepper.
• To assemble the Napoleons: Place 4 pieces pastry on a work surface. Slice each chicken breast diagonally into 6 (1/4-inch thick) slices. Place 3 chicken breast slices on each piece of pastry. Place 1/4 cup of spinach and 1 avocado slice on top. Spread 1 teaspoon of the mayonnaise mixture on the underside of another 4 pieces of pastry to create the middle layer of each Napoleon. Place on top. Repeat the layering. Each Napoleon should be completed with a piece of pastry as its top.
• Arrange the Napoleons on a platter 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.

MARINATED CHICKEN FETTUCCINE ALFREDO

Steps:

• First you should marinate the chicken breasts for 3 hours.
• Next you will need to put the chicken on the grill at medium heat for 15 minutes, flipping them every so often for an even cook.
• While the chicken is cooking, bring a pot of water to a boil.
• Then pour in the fettuccine, and cook for 13 minutes, stirring occasionally.
• When the chicken breasts are done, remove them and let sit until there is no steam.
• When the fettuccine is done, strain and put into serving bowl.
• After the chicken stops steaming, cut into half-inch strips,and pour into fettuccine.
• Mix the fettuccine and chicken breast evenly.
• Finally drizzle the Alfredo sauce over the mixture ad serve.

GRILLED CHICKEN FETTUCCINE

Steps:

• Mix 1/4 teaspoon salt, pepper, and cumin together.
• Toss over chicken to coat.
• Grill chicken for 2 minutes, then turn 45 degrees and cook for another 2 minutes.
• Flip chicken over and repeat.
• Allow to cool for 5 minutes, then slice the partially cooked chicken into strips.
• Start boiling water for fettuccine.
• Add 1/4 teaspoon salt if desired.
• Follow directions on packaging for cooking time.
• Drain and set aside.
• Add canola oil to large pan over medium-high heat. Saute pepper strips.
• Add chicken and cook for at least 4 minutes.
• Add green onion, lemon juice, remaining 1/2 tsp salt, and diced tomatoes.
• After 1 minute, remove pan from heat and fold in guacamole mix and cooked fettuccine.
• Top with crumbled queso fresco or cojita cheese, if desired.