Grilled Chicken and Asparagus Fettuccine Alfredo
Servings 6 servings
Ingredients
- 1 pound of boneless skinless chicken breast
- 1 pound of fresh asparagus rinsed and bottoms trimmed
- Zest of one lemon
- Juice of two lemons
- 1 lemon sliced for garnish
- 4 tablespoons of extra virgin olive oil
- 1 clove of garlic minced
- 1 teaspoon of minced fresh rosemary
- 1 teaspoon of kosher salt
- 1/2 tablespoon of all-purpose steak seasoning
- 1 pound of fettuccine pasta cooked according to package directions
- 8 tablespoons of butter 1 stick
- 2 cups of heavy cream
- 3 oz of freshly shredded parmesan cheese
- Kosher salt and freshly ground pepper to taste
Instructions
- In a medium size bowl, combine lemon zest, lemon juice, olive oil, garlic, rosemary, salt and steak seasoning.
- Divide marinade set aside half to season asparagus just prior to grilling.
- Add chicken breast to remaining half of marinade and let marinate for about 20 minutes.
- Heat grill to medium high and grill chicken 5 to 6 minutes on each side, or until it reaches an internal temperature of 165 degrees.
- Toss asparagus with marinade and grill for about 5 minutes, just until tender.
- While chicken is grilling, cook pasta according to package direction.
- Once chicken is done cooking, set aside to rest while preparing pasta.
- In a small pot, heat butter and heavy cream together until hot, but not boiling.
- Working quickly, so the sauce is still very hot, remove sauce from heat and stir in a pinch of kosher salt, several turns of freshly ground pepper and parmesan cheese.
- Whisk until cheese is melted.
- Pour alfredo sauce over hot pasta, slice chicken and asparagus and serve over pasta.
- Garnish with lemon wedges.