Grilled Chicken and Pasta2016-08-22
- Yield : 6 servings
- Cook Time : 15m
- Ready In : 15m
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- 1 pound fettuccine noodles
- 4 pieces Perfect Grilled Chicken (thawed if frozen), recipe follows
- 1 cup heavy cream
- 1 stick salted butter
- Freshly ground black pepper
- 2 cups freshly grated Parmesan
- 2 cups olive oil
- 6 tablespoons honey
- 3 heaping tablespoons Dijon mustard
- 1 tablespoon salt
- 2 teaspoons ground thyme
- 2 teaspoons ground oregano
- Juice of 12 lemons
- 24 boneless, skinless chicken breasts
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.
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