Wild Eats & Treats!

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Grilled Chicken Alfredo with a Natural and Healthy Twist

Ingredients

For the Grilled Chicken:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Alfredo Sauce:

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 1/2 cups unsweetened almond milk or oat milk
• 1 cup chicken broth
• 1 cup freshly grated Parmesan cheese
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste

For the Pasta:

• 8 ounces whole wheat fettuccine

Preparation

Step 1: Marinating and Grilling the Chicken

1. In a small bowl, mix together olive oil, garlic powder, onion powder, Italian herbs, salt, and black pepper to create a marinade.
2. Pat the chicken breasts dry with paper towels, then coat them evenly with the marinade.
3. Preheat your grill to medium-high heat. Grease the grill grates lightly with oil to prevent sticking.
4. Once the grill is hot, place chicken breasts on the grates and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
5. Remove the chicken from the grill and let it rest for 5 minutes before slicing it thinly against the grain.

Step 2: Preparing the Whole Wheat Fettuccine

1. Cook the whole wheat fettuccine according to package instructions in a pot of boiling salted water until al dente. This should take about 8-10 minutes.
2. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.

Step 3: Making the Alfredo Sauce

1. In a large skillet over medium heat, melt the unsalted butter.
2. Add the minced garlic and sauté for about 1 minute until it becomes fragrant, being careful not to burn it.
3. Pour in the almond milk and chicken broth, whisking to combine.
4. Bring the mixture to a simmer and then add the cornstarch mixed with water, whisking continuously until the sauce begins to thicken, around 3-4 minutes.
5. Stir in the freshly grated Parmesan cheese until it is fully melted and incorporated into the sauce.
6. Adjust the seasoning with salt and pepper as needed. If the sauce is too thick, use some of the reserved pasta water to reach your desired consistency.
7. Mix in the chopped fresh parsley, reserving some for garnishing.

Step 4: Combining and Serving

1. Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss the pasta thoroughly to ensure even coating with the sauce.
2. Plate the pasta and top it with the grilled chicken slices.
3. Garnish with additional parsley and grated Parmesan if desired.
4. Serve immediately and enjoy this delicious, healthy twist on a classic dish.

Recipe Summary

This Grilled Chicken Alfredo recipe combines a rich, healthy alfredo sauce made with almond milk and freshly grated Parmesan with perfectly grilled chicken and nutrient-rich whole wheat fettuccine. It’s a nourishing dish offering a delightful array of flavors with each bite. The entire process, from marination to plating, takes about 45 minutes and serves approximately 4 people, with each serving containing around 520 calories.