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.