Grilled Chicken and Pasta

Total Time:
9 hr
10 min
8 hr
50 min

6 servings

  • Salt
  • 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
  • Perfect Grilled Chicken:
  • 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.

  • Delicious!

Perfect Grilled Chicken:
  • 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

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