Threads: 4,285, Posts: 25,107, Members: 775
Online: 2
|
||||||
| Poultry Chicken and turkey entree recipes |
|
Welcome to the Cooking Forum. You are currently viewing our cooking boards as a guest which gives you limited access to view most cooking discussions and access our other features. By joining our free cooking community you can share your cooking skills, and learn from other skilled cooks, You will be able to interact, post topics, communicate privately with other cooks (PM), respond to polls, upload content and access many other special features. Registration in this cooking forum is fast, simple and absolutely free so please, join our cooking community today! If you have any problems with the registration process or your account login, please contact contact us. |
 |
|
|
LinkBack | Thread Tools | Display Modes |
08-29-2006, 12:21 PM
|
|||
|
|||
Grilled Chicken Fettuccine
Ingredients
1 cup whipping cream 1/3 cup butter or margarine 3/4 cup grated Parmesan cheese 4 skinless, boneless chicken breast halves 12 ounces dried fettuccine 1/4 cup purchased pesto 1 cup cherry tomatoes, halved Dash black pepper Toasted pine nuts (optional) Snipped fresh basil (optional) Directions 1. In a small saucepan heat whipping cream and butter until butter melts. Gradually add Parmesan cheese, stirring until combined. Cover and keep warm over low heat. 2. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) 3. Meanwhile, cook fettuccine according to package directions. Drain and keep warm. 4. Cut grilled chicken into bite-size pieces. In a medium bowl toss chicken with 1 tablespoon of the pesto. Add remaining pesto and Parmesan mixture to the hot cooked fettuccine. Add tomatoes. Toss to coat. Arrange fettuccine on a serving platter; sprinkle with pepper. Top with grilled chicken. If desired, garnish with pine nuts and/or basil. Makes 6 servings.     
|
Linear Mode
