CHICKEN MARINADE FOR ALFREDO PASTA RECIPES

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THE BEST EVER GRILLED CHICKEN MARINADE – AUNT BEE'S RECIPES



The BEST EVER Grilled Chicken Marinade – Aunt Bee's Recipes image

Number Of Ingredients 11

½ cup oil
½ cup balsamic vinegar
¼ cup soy sauce
¼ cup Worcestershire sauce
1/8 cup lemon juice
¾ cup brown sugar
2 Tbsp fresh rosemary
2 tbsp Dijon mustard
1 tsp ground black pepper
2 tsp garlic powder
6 chicken breasts or 3.5 lb chicken

Steps:

  • Combine all ingredients in a large ziplock bag.
  • Add chicken to the bag and place the closed ziplock bag in a large bowl and put in the fridge. (The bowl will keep it from making a huge mess in case the bag leaks)
  • Marinade for at least 8 hours or overnight and grill! Enjoy!
  • (I do not add any extra salt to my chicken marinade because salt will dry the chicken out. ALWAYS salt the chicken AFTER you grill it to ensure. It will need a good bit of salt after it is done)

CHICKEN ALFREDO RECIPE | REE DRUMMOND | FOOD NETWORK



Chicken Alfredo Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 2 hours 30 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups olive oil, plus more for the grill pan
1 cup grated Parmesan 
1/4 cup pine nuts 
1/2 teaspoon fresh oregano leaves 
4 cloves garlic, minced 
1 big handful fresh basil leaves, plus more for garnish
1 small handful fresh mint leaves 
1 small handful fresh parsley leaves 
Kosher salt and freshly ground black pepper
6 boneless, skinless chicken breasts
Fettuccine Alfredo, recipe follows
1 pound fettuccine noodles
1 cup heavy cream 
1 stick (8 tablespoons) salted butter 
Kosher salt and freshly ground black pepper 
2 cups freshly grated Parmesan 

Steps:

  • Put the olive oil, Parmesan, pine nuts, oregano, garlic, basil, mint, parsley and some salt and pepper in a blender and puree. Put the chicken breasts in a resealable plastic bag, pour in the marinade and seal. Refrigerate for 30 minutes to several hours, the longer the better.
  • Preheat a grill pan over medium-high heat and brush with oil. Remove the breasts from the marinade and grill until cooked through with nice char marks, about 4 minutes a side. Slice the chicken and serve over Fettuccine Alfredo. Garnish with more basil.
  • Bring a pot of water to a boil and cook the pasta according to the package directions.
  • Meanwhile, in a saucepan or skillet over low heat, add the cream and butter and cook until the butter melts and the mixture is warm. Season with salt and pepper.
  • Put half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.
  • Drain the pasta (reserving a little of the cooking water) and immediately pour it into the bowl. Toss a couple of times, then sprinkle in the other half of the Parmesan. Toss to combine, thinning with the reserved pasta water if necessary.

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