Grilled Chicken Fettuccine Recipes

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

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

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.

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.

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.