Grilled Chicken Fettuccine Alfredo with Mushrooms

Name: Grilled Chicken Fettuccine Alfredo with Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 85 grams Neufcha@Gtel cheese, cut into cubes; 355 milliliters canned low-sodium chicken broth, undiluted; 1 teaspoon dried basil, divided; 118 milliliters dry white wine; 227 grams fettuccine, uncooked; 2 Tbsps all-purpose flour; 340 grams cups sliced fresh mushrooms (about; 79 milliliters chopped fresh parsley; 2 cloves garlic, minced; 79 milliliters plain low-fat yogurt; 0 teaspoons freshly grated nutmeg; 1 teaspoon olive oil; 237 milliliters finely chopped onion; 1 teaspoon dried oregano, divided; 59 milliliters grated Parmesan cheese; 79 milliliters frozen English peas, thawed; 118 milliliters chopped sweet red pepper; 1 teaspoons salt; 340 grams skinned, boned chicken breast halves

You can never have too many Mediterranean recipes, so give Grilled Chicken Fettuccine Alfredo with Mushrooms a try. For $2.41 per serving, you get a main course that serves 4. One serving contains 477 calories, 20g of protein, and 11g of fat. 1 person found this recipe to be delicious and satisfying. The Fourth Of July will be even more special with this recipe. A mixture of peas, garlic, wine, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine chicken, yogurt, 1/2 teaspoon basil, and 1/2 teaspoon oregano in a shallow dish; stir well. Cover and marinate in refrigerator 30 minutes.

Ingredients you will need

Whole Chicken

Oregano

Yogurt

Basil

Coat a large nonstick skillet with cooking spray; add oil.

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Cooking Spray

Cooking Oil

Equipment you will use

Frying Pan

Place over medium heat until hot.

Add onion and red pepper; cook, stirring constantly, 3 to 5 minutes.

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Red Pepper

Onion

Add remaining 1/2 teaspoon basil and 1/2 teaspoon oregano; stir in garlic. Cook 1 minute, stirring frequently.

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Oregano

Garlic

Basil

Add mushrooms and peas. Cook over medium-high heat 3 to 4 minutes or until mushrooms begin to brown, stirring frequently.

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Mushrooms

Peas

Add wine; cook over medium heat until liquid evaporates, stirring occasionally.

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Wine

Sprinkle with flour, stirring well.

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All Purpose Flour

Add broth; bring just to a simmer over low heat, stirring frequently.

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Broth

Add Neufcha@Gtel cheese, salt, and nutmeg. Cook 3 to 5 minutes or until cheese melts and mixture is smooth, stirring frequently.

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Cheese

Nutmeg

Salt

Remove from heat; stir in parsley and Parmesan cheese. Set aside, and keep warm.

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Parmesan

Parsley

Cook pasta according to package directions, omitting salt and fat and drain well.

Ingredients you will need

Pasta

Salt

Combine pasta and vegetable mixture and toss well. Set aside,and keep warm.

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Vegetable

Pasta

Remove chicken from marinade, discarding marinade.

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Marinade

Whole Chicken

Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).

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Cooking Spray

Equipment you will use

Grill

Place chicken on rack; grill, covered, 3 to 4 minutes on each side or until chicken is done.

Ingredients you will need

Whole Chicken

Equipment you will use

Grill

Remove chicken from grill; let stand 5 minutes. Slice diagonally across grain into thin strips.

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Whole Chicken

Grains

Equipment you will use

Grill

Spoon pasta mixture onto a serving platter; top with chicken strips.

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Chicken Tenders

Pasta

Serve immediately.

Equipment

Frying Pan

Grill

Ingredients

Servings:

85grams

Neufcha@Gtel cheese, cut into cubes 355milliliters

canned low-sodium chicken broth, undiluted 1teaspoon

dried basil, divided 118milliliters

dry white wine 227grams

fettuccine, uncooked 2Tbsps

all-purpose flour 340grams

cups sliced fresh mushrooms (about 79milliliters

chopped fresh parsley 2cloves

garlic, minced 79milliliters

plain low-fat yogurt 0teaspoons

freshly grated nutmeg 1teaspoon

olive oil 237milliliters

finely chopped onion 1teaspoon

dried oregano, divided 59milliliters

grated Parmesan cheese 79milliliters

frozen English peas, thawed 118milliliters

chopped sweet red pepper 1teaspoons

salt 340grams

skinned, boned chicken breast halves

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Il Molino di Grace Solosangiovese Chianti Classico with a 4.2 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.