Grilled Chicken served over Pasta with Alfredo Sauce

Grilled Chicken served over Pasta with Alfredo Sauce

(Serves 4)

12 oz of your choice of pasta

4 6oz boneless skinless chicken breasts

½ cup olive oil

2 cloves of garlic, minced

1 tablespoon dry basil

1 tablespoon Greek seasoning

2 tablespoons butter

8 oz white wine

3 shallots diced

1 whole clove garlic, minced

2 bay leaves

6-8 peppercorns

8 oz heavy whipping cream

½ cup grated parmesan cheese

Salt

Pepper

Parsley

Cook pasta until al dente and drain.  While pasta is cooking, rinse chicken with cold water and towel pat dry.  Combine olive oil, garlic, basil and Greek seasoning in small bowl and then transfer to 9 x 13 pyrex dish.  Place chicken breasts in dish and marinate for fifteen minutes. After marinating, cut chicken into cubes.   Melt butter in large skillet on medium high heat.  Place chicken cubes in skillet and sauté until no longer pink about seven minutes.  Remove from heat.

Combine white wine, shallots, garlic, bay leaves and peppercorn in large saucepan.  Cook on medium high heat until reduced by half (about 5 minutes).  Stir in whipping cream and reduce by half (about 5 minutes).  If desired, strain sauce to remove garlic, peppercorn and bay leaves.  Return to saucepan.  Add pasta, chicken and parmesan cheese to saucepan, mix well and heat until heated through.  Salt and pepper to taste.  Garnish with parsley and parmesan cheese if desired.

Weekend Cooking - May 15, 2010