Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Grilled Chicken Fettuccine
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- #51454
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup whipping cream
1/3 cup butter or margarine
3/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves
12 ounces dried fettuccine pasta
1/4 cup purchased pesto sauce
1 cup cherry tomatoes, halved
1 dash black pepper
toasted pine nuts (optional)
snipped fresh basil (optional)
directions
In a small saucepan, heat whipping cream and butter until butter melts. Gradually add Parmesan cheese, stirring until combined. Cover and keep warm over low heat.
For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above).
Meanwhile, cook fettuccine according to package directions. Drain and keep warm.
Cut grilled chicken into bite-size pieces. In a medium bowl toss chicken with 1 tablespoon of the pesto. Add remaining pesto and Parmesan mixture to the hot cooked fettuccine. Add tomatoes. Toss to coat.
Arrange fettuccine on a serving platter; sprinkle with pepper. Top with grilled chicken. If desired, garnish with pine nuts and/or basil.
added by
joan
nutrition data
626 calories, 35 grams fat, 46 grams carbohydrates, 32 grams protein per serving.
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