Grilled Chicken Alfredo





Ingredients – Chicken

2 to 4 chicken breasts (boneless, skinless and butterflied)

1 packet of McCormick’s Grill Mates Mesquite marinade

1/2 cup water

Ingredients – Pasta

4 oz low carb pasta  (fettuccine, linguine or penne)

1/2 cup Alfredo sauce

1/2 tsp crushed red pepper

A pinch of minced garlic

A pinch of basil

Directions – Grilled Chicken

In a med bowl combine chicken, marinade and water. Mix well and refrigerate for 1 hour. Remove from fridge and grill butterflied chicken breasts fully spread out til internal temp reaches 165 degrees.

Directions – Pasta

Boil pasta according to package directions. Drain and set aside. In a saute pan add alfredo, red pepper, garlic and basil. Over med heat, bring alfredo mixture to a slight boil then add pasta. Lightly toss pasta in the alfredo mixture til well coated.

Slice chicken breast and serve atop pasta.

Garnish w/ parsley and Parmesan cheese as you see fit.