Grilled Chicken Over Creamy Fettuccini Alfredo
Substituting a cup of Greek yogurt for every cup of heavy cream in sauces can save you about 165 calories and add 6 grams of protein.
4-6 thinly sliced boneless and skinless chicken breast
1/2 pound dried fettuccini pasta
Extra-virgin olive oil
4 tbsp vegetable or canola oil
Sea salt, to taste
Ground pepper, to taste
Granulated garlic, to taste
Thyme, to taste
Spanish (or regular) paprika (to taste)
3/4 cup Greek yogurt
1/2 stick unsalted butter
1/2 cup shredded parmesan cheese
1/4 cup reserved pasta water
2-3 tbsp finely chopped parsley
Clean chicken breast. Heat grill pan on high with extra-virgin olive oil. Season chicken breast on both sides with sea salt, ground pepper, granulated garlic, thyme and Spanish paprika.
Turn grill pan down to medium and add seasoned chicken breast, cook on both sides about 10 to 15 minutes or until chicken is cooked all the way through. While chicken is cooking add about 3 to 4 cups of water, 2 to 3 tablespoons of sea salt and vegetable or canola oil to a large sauce pan and place on stove on high.
After water is boiling, add dried fettuccini pasta and allow to cook on medium to high for about 10 to 15 minutes or until pasta is al dente, stirring occasionally.
Once pasta is al dente, drain water and set aside 1/4 cup of the pasta water. Put pasta in large bowl and add 4 to 6 tablespoons extra-virgin olive oil, sea salt (to taste) and granulated garlic (to taste) and toss.
Add unsalted butter to large frying pan on medium to high heat. Once butter is melted, add Greek yogurt and reserved pasta water and whisk together.
Add parmesan to frying pan and gently whisk until all cheese is melted. Season with sea salt (to taste) and ground pepper (to taste) and allow sit for about 2 to 3 minutes to thicken. After alfredo sauce has thickened, add pasta to alfredo sauce and fold gently toss together until pasta is covered in alfredo sauce.
Plate pasta and place chicken breast on top. Top with fresh parsley. Enjoy!