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Grilled Chicken and Fettuccine with Creamy Basil Sauce
A creamy,basil and garlic sauce tops fettuccine in this quick, easy recipe. This will take you way less than 30 minutes. Serve with a New Zealand Chardonnay.
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
-8 servings
Calories
Author
Marye Audet-White
Ingredients
4
boneless
, skinless chicken breasts cut through the center to make 8 thinner breasts
1
pound
fettuccini
¼
cup
unsalted butter
4
tablespoons
minced basil
3
cloves
of garlic
, roasted, peeled, and mashed
8
ounces
cream
cheese
⅓
cup
grated Parmesan cheese
½
cup
hot pasta water
Instructions
Season and grill the chicken however you like
Cook fettuccine in salted water until it is a la dente
Add the butter and
cream
cheese to a heavy saucepan.
Heat, whisking constantly, until the butter is melded with the
cream
cheese.
Stir in the Parmesan.
Add the basil and roasted garlic.
Add ¼ cup of the pasta water and whisk until smooth.
Let
simmer
for about five minutes to reduce the sauce a little.
Adjust the consistency with more pasta water if needed.
Add the pasta to the plates, top with sauce, then with chicken.