Friday, April 30, 2010

Grilled Chicken Alfredo

Okay, so my photos seriously need to improve. I'm pining for a DSLR but that's not gonna happen for a long time. So sorry for the crappy pictures that don't make the food look appetizing!

I used the Guiltless Alfredo Sauce from the Best Bites site. Highly recommended! Again, you want to use shredded Parmesan cheese so that it will melt into the sauce without making it grainy.


1+ lb. boneless, skinless chicken breasts, trimmed and pounded to an even thickness
3-4 Tbsp. Italian dressing
1 lb. box penne rigate pasta

from Our Best Bites

2 cups low-fat milk (not skim)
1/3 cup (3 oz) 1/3-less-fat cream cheese (or neufchatel)
2 Tbsp. flour
1 tsp. salt
1 Tbsp. butter
3 garlic cloves, minced
1 cup shredded Parmesan cheese (+ a little more for garnish)

Place chicken in gallon-size Ziploc bag with Italian dressing. Allow to marinate at least 30 minutes in fridge.

Prepare pasta according to package directions. Rinse and drain.

Meanwhile, preheat grill to med-high heat.

Combine milk, cream cheese, flour, and salt in a blender; process until smooth and set aside. In a non-stick saucepan, melt butter over med-high heat; saute garlic for about 30 seconds. Add milk mixture to pan and stir constantly for 3-4 minutes, just until it comes to a simmer. Keep stirring a let cook a few minutes more, until thickened. Remove pan from heat and stir in Parmesan cheese. Cover and let stand 10 minutes.

Grill chicken 3-4 minutes on each side, or until cooked through. Cut breasts into strips.

Stir sauce and toss with pasta in a large bowl. Serve with chicken on top and sprinkle with a little more Parmesan cheese.

When reheating leftovers, add milk to thin out sauce - as it thickens when it cools.

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