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Table Time Tuesday: Linguini Alfredo with Grilled Chicken

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We eat a lot of pasta in our house. I mean, A LOT! Ever since we used to share dinners with a friend's family, who almost always served pasta, we have enjoyed the best pasta dishes ever! And, this one is just as good as any of the others. The chicken I grilled before I sliced it ... but, I think next time I'll slice it and then marinate and grill it. It was still pretty good as it was. I usually don't add chicken to my alfredo pasta .... but, it just seemed right. And, this is linguini ... one of my favs. I also LOVE penne, farfalle (the little bowties), and rotini. Choose your favorite ... my alfredo sauce is a little think, so you don't have to worry about choosing a pasta that will hold the sauce well. Marinara is different; penne is really good for that one because of the ridges.

So, start out by marinating your chicken (I used Lawry's Carribean Jerk marinade ... it was really, really good). Stick it in a bag in the fridge for 30 minutes before you serve the dish. After you take care of the chicken, start the water boiling for the pasta, and also start on the sauce.
ALFREDO PASTA SAUCE

4 Tbsp. butter
4 Tbsp. flour
1/2 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried basil
2 cups whipping cream
(or half and half, or milk)
1 to 2 Tbsp. milk, or some of the
water from cooking the pasta
1/4 cup parmesan cheese

Start by making a roux: melt the butter, then add the flour, garlic powder, salt and pepper; cook while stirring for about one minute. Slowly pour in the cream, and whisk together until it starts to thicken. Now, add the milk according to the thickness you'd like (I prefer the pasta water, and I usually just eyeball it, pouring in water and stirring until it is the right conistency). Toss in the parm; stir until melted. Add basil. Serve over pasta. (Add more or less salt according to your tastebuds.)

Sometimes I throw in a small handfull of frozen peas and just serve that over the pasta. But, on this night, I grilled the chicken for about 4-5 minutes on each side, then sliced it up and served that atop the pasta. I think I added the peas to this as well ... but I didn't see any in the picture, so I didn't want to trick everyone!

Let me know what you think!
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Comments

RAL said…
Ris, we totally just had this with spagetti squash instead of noodles and the grilled chicken. It was so so YUMMY!! LOVE it!!!
July 30, 2008
Kelley Rae said…
LOVE the Jerk seasoning. Mark served his mission in Jamaica and Lawry's are the closest to really capturing the jerk taste. This sounds like something we will need to try!
July 31, 2008
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