MICKEY'S GRILLED CHICKEN ALFREDO
INGREDIENTS:
1/4 lb. butter
8 oz. package cream cheese
1 teaspoon garlic powder
1 pint heavy whipping cream
1 teaspoon salt (to taste)
1/8 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
1 lb. Fettuccine or Rotini
1 cup grated Parmigiano Reggiano cheese
Wild Bill's Dry Meat Rub (to taste)
2 to 4 boneless, skinless chicken breast
Preheat grill to 350 degrees and season boneless and skinless chicken breast
with salt, fresh ground black pepper and Wild Bill's Dry Meat Rub on both
sides. Allow chicken to sit for about 30 minutes coming up to room
temperature and place chicken breast on grill and quickly sear both sides to
retain moisture and rotate chicken pieces 90 degrees for grill pattern if
you desire. Cook about 25 to 30 minutes until done or juices run
clear.
While chicken breast are grilling, in a medium saucepan melt 1 stick of
butter; do not substitute margarine. Once butter is melted add cream
cheese and when the cream cheese is softened add the heavy whipping cream.
Season with garlic powder, salt, fresh ground black pepper and a pinch of
cayenne pepper and simmer mixture on low heat (sauce should be bubbling) for
15 to 20 minutes stirring constantly and adjust seasonings as needed.
Cook fettuccine as directed on the box which is about 12 minutes boiling
uncovered for al dente. Once sauce is thickened, remove from heat and
stir in the Parmigiano Reggiano cheese which should be at room temperature
also. Serve over hot Fettuccine noodles
and grilled chicken garnishing with fresh chopped parsley with a side of
toss salad and home made garlic bread. A good white wine will
complement this excellent meal.
YIELD: 4 servings
NOTE: Do not use Kraft Grated Parmesan cheese in the green canister
otherwise your Alfredo will not taste right. I used Parmigiano
Reggiano Cheese that was made in Italy! Some recipes used anywhere
from 2/3 cup to 1 lb. of the grated Parmigiano Reggiano cheese and I
probably used more than a cup but this cheese and it's wonderful rich and
robust flavor goes a very long way!
I researched the internet for secret recipes and knock off Alfredo recipes
and this one has a few of my own modifications and do believe this version
will top Olive Garden's Alfredo recipe. I give this recipe 5 plus stars.
After the pix was taken, I added more of the Alfredo sauce to "wet"
the Fettuccine noodles completely. If you desire, you can mix
the Alfredo sauce, noodles and chicken all together but opted for a
presentation to highlight the grilled chicken. Additional Parmigiano
Reggiano grated cheese may be sprinkled on top as additional garnish.
A few sequence
pixs taken while preparing this meal. Click on the thumbnails for a
larger view:
Timing is very important with this recipe since you want to serve the
Alfredo sauce as soon as the Parmigiano Reggiano cheese is melted and
blended into the sauce.
NOTE: I did an alternate version using pan fried chicken
breast and Rotini noodles on 02-20-09; I sautéed several chicken breast that
were pounded and/or cut very thin less than 1/2 inch thick and soaked in a
salt brine solution overnight in a plastic covered container with a couple
tablespoons of salt and about 1 cup of water and thoroughly rinsed chicken
breast off before frying in a mixture of extra virgin olive oil and a couple
tablespoons of butter. I mixed the chicken, Rotini noodles and Alfredo
sauce in a large bowl and pix below of a humongous serving plated up
garnished with fresh chopped parsley:
Bill aka Mickey Porter 02-15-09.
