Key West Chicken Pasta
Description
Whether you make this on the grill or in the oven, you'll love the creamy Parmesan Alfredo pasta with a zesty chicken. Serve it with a side salad and your favorite veggie.
Ingredients
Marinade:
6 T. soy sauce
2 T. honey
2 T. olive oil
freshly squeezed juice from 1 lime
2 garlic cloves, minced
4 chicken breasts
Parmesan Cream Sauce:
1/4 c. butter/margarine
4 garlic cloves, minced
2 T. flour
1 c. chicken stock
1 t. dried basil
1/2 t. dried oregano
1/2 c. cream
1/2 c. Parmesan cheese, shredded
4 oz. mascarpone or cream cheese
1 t. salt
1/2 t. pepper
1 lb. linguini pasta
freshly grated Parmesan cheese, for garnish
Directions
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In a small bowl, whisk together soy sauce, honey, olive oil, lime juice and garlic.
Reserving about 1/3 - 1/4 of the mixture for basting while grilling, pour the remaining mixture into a large ziploc bag; add the chicken; marinate in the refrigerator for at least 30 minutes.
When chicken is ready, grill the chicken at 350 degrees until the internal temperature reaches 165 degrees. Time will vary depending on size of chicken breasts. Or, cook the chicken in a skillet over high heat; finish in the oven at 350 degrees.
Meanwhile, bring a large pot of water to boil; cook pasta according to package directions.
In a large, deep-sided saute pan, add butter/margarine over medium-high heat; add garlic cloves; cook until fragrant, about 1 minute. Add flour; whisk until flour absorbs the butter/margarine and thickens.
Add chicken stock, basil and oregano; whisk continuously until it begins to thicken.
Add the cream and mascarpone cheese; stir until mascarpone melts and is fully incorporated. Add in Parmesan; stir until melted. Season with salt and pepper.
When pasta is through, drain; add to the sauce pan; toss to coat.
Slice chicken. Serve chicken on top of the Alfredo pasta with freshly grated Parmesan cheese for garnish, if desired.
4 servings.