- Level: Easy
- Total: 2 hr 30 min (includes marinating time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1699
- Total Fat
- 115 g
- Saturated Fat
- 41 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 100 g
- Cholesterol
- 344 mg
- Sodium
- 1290 mg
- Level: Easy
- Total: 2 hr 30 min (includes marinating time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1699
- Total Fat
- 115 g
- Saturated Fat
- 41 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 100 g
- Cholesterol
- 344 mg
- Sodium
- 1290 mg
Ingredients
Fettuccine Alfredo:
Directions
- Put the olive oil, Parmesan, pine nuts, oregano, garlic, basil, mint, parsley and some salt and pepper in a blender and puree. Put the chicken breasts in a resealable plastic bag, pour in the marinade and seal. Refrigerate for 30 minutes to several hours, the longer the better.
- Preheat a grill pan over medium-high heat and brush with oil. Remove the breasts from the marinade and grill until cooked through with nice char marks, about 4 minutes a side. Slice the chicken and serve over Fettuccine Alfredo. Garnish with more basil.
Fettuccine Alfredo:
- Bring a pot of water to a boil and cook the pasta according to the package directions.
- Meanwhile, in a saucepan or skillet over low heat, add the cream and butter and cook until the butter melts and the mixture is warm. Season with salt and pepper.
- Put half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.
- Drain the pasta (reserving a little of the cooking water) and immediately pour it into the bowl. Toss a couple of times, then sprinkle in the other half of the Parmesan. Toss to combine, thinning with the reserved pasta water if necessary.
