I feel like it has become pretty obvious that I like Italian food, especially because it involves pasta in almost every dish. I have always grown up eating pasta, so naturally I crave it. Not only do I crave Italian food, but experimenting with all of the different cooking possibilities is a chef's paradise. There are so many spices, types of noodles and sauce combinations that you can create.
One of my favorite combinations I have ever created is spinach fettucini alfredo with Monterey grilled chicken. This is an easy, affordable and still delicious recipe anyone could whip up in your kitchen.
The key to making this recipe is in the alfredo sauce and in the seasoning for the chicken.
While the water is boiling for the spinach noodles, it is time to prepare the chicken. When you buy boneless and skinless breasts at the grocery store, it is still important to clean up the chicken. In order to do this simply cut off any excess fat. Next you want to butterfly the breast. By doing this it is going to thin out the meat that helps it not only cook faster but more evenly. When cutting up chicken for a pasta butterflying is a good idea because it makes each slice thiner and allows for more slices all together.
Here comes the seasoning. Cover the chicken in olive oil. Next salt and pepper both sides of the breast thoroughly. Finally cover both sides of the breast with Monterey Grilled Seasoning (my suggestions is McCormick's seasonings). Put the breasts on the grill on medium heat.
After the pasta has been cooked completely, strain noodles to remove water. While the noodles start to cool off, we can start the best part, the sauce. Pour all of the sauce in a medium sized pan. Add a dash of salt and pepper. The part that makes this sauce so amazing is when you add red pepper flakes. Now in my personal opinion, I love spice so I added a significant amount of flakes to the sauce. Stir until warm.
Mix all of this together and your ready to go.
Bon Appetite!
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