Grilled Chicken with Spinach Alfredo over Pasta
12 large B/S chicken breasts
2lb pasta, dried
1qt heavy cream
1c whole milk
4c Parmesan, shaved
1- 8oz cream cheese, softened
9oz-18oz spinach, fresh
(9oz is usually one bag, I normally use a bag and a half)
4T butter, unsalted
4T flour
2T garlic, minced
1T salt, to taste
Serves 12
A nice option is to add about a cup of julienned sun dried tomato.
CHICKEN
For the juiciest grilled chicken I recommend wet brining for at least 6 hours, overnight 10-12 hours is even better.
I like to spice these breasts with lots of Sage, then get some really nice charred grill marks on them for added flavor.
Slice into strips or cube before adding atop the pasta.
SAUCE
Melt butter and combine with flour to make a roux.
Combine the roux, cream, milk, cream cheese and garlic, bring to a simmer and cook for five minutes while whisking to blend.
Add in Parmesan a few cups at a time while stirring constantly till melted through.
Taste and add salt as desired until the flavor pops.
Remove from heat, fold the spinach in and let it wilt.
Serve over chicken-n-pasta immediately.
So basically this is an Alfredo Sauce with Spinach and/or Sun Dried Tomato.
You can also make this as a very thick cheese sauce for vegetables by omitting the milk and adding another couple cups of cheese.
PASTA
Your favorite, cook as directed
12 large B/S chicken breasts
2lb pasta, dried
1qt heavy cream
1c whole milk
4c Parmesan, shaved
1- 8oz cream cheese, softened
9oz-18oz spinach, fresh
(9oz is usually one bag, I normally use a bag and a half)
4T butter, unsalted
4T flour
2T garlic, minced
1T salt, to taste
Serves 12
A nice option is to add about a cup of julienned sun dried tomato.
CHICKEN
For the juiciest grilled chicken I recommend wet brining for at least 6 hours, overnight 10-12 hours is even better.
I like to spice these breasts with lots of Sage, then get some really nice charred grill marks on them for added flavor.
Slice into strips or cube before adding atop the pasta.
SAUCE
Melt butter and combine with flour to make a roux.
Combine the roux, cream, milk, cream cheese and garlic, bring to a simmer and cook for five minutes while whisking to blend.
Add in Parmesan a few cups at a time while stirring constantly till melted through.
Taste and add salt as desired until the flavor pops.
Remove from heat, fold the spinach in and let it wilt.
Serve over chicken-n-pasta immediately.
So basically this is an Alfredo Sauce with Spinach and/or Sun Dried Tomato.
You can also make this as a very thick cheese sauce for vegetables by omitting the milk and adding another couple cups of cheese.
PASTA
Your favorite, cook as directed
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