And this turned out pretty AWESOME! Trust me, it was better than the food we had at Macaroni Grill for the hubster’s birthday.
For lack of a better name—and ya’ll are more than welcome to come up with one—I’m going to call this:Chicken Alfredo
Rigatoni Pasta –mixed with Campanelle pasta since I didn’t have enough rigatoni for the dish—they had the same cooking time.
2 chicken breasts, deboned
McCormick’s Grill Mates Montreal Chicken seasoning
Tomato, seeded and diced½ cup green peas, I used frozen, but partially cooked in microwave.
Mushrooms, dried, because I had some, handful
3 cloves of garlic, minced
½ stick butter
Half and half or heavy cream
Coarse ground Black pepper,@ ½ tsp.
Dash nutmeg
Fresh garlic chives, snipped @1 Tbls
Fresh Italian parsley, chopped @1 Tbls.
Mushrooms, dried, because I had some, handful
Grated Parmesan--oh, please DO NOT use the KRAFT kind in the green jar . . .
For the most part, I had ingredients—I just winged it on the quantities.
Sprinkle both sides of chicken with Grill Mates seasoning and toss on hot grill. When salted water is boiling, drop in dried pasta. Stir once.
In another pan—I have a wok-type pan, melt butter. Add garlic, black pepper and nutmeg. Add cream. Simmer for about 5 minutes. Flip chicken and cook until done @ 10 minutes total, slice chicken into strips.
In cream sauce, add mushrooms, peas, tomatoes and sliced chicken. Toss. Sprinkle parmesan until thickened, but not too thick. Add pasta a little at a time in case you cooked too much. If too thick add pasta water to thin. Add chives and parsley prior to serving, toss and serve.
I would have served a salad, but didn’t have time to wash some lettuce—oops.
