Grilled Chicken Lemon Alfredo

I've been experimenting a lot lately with lemony dishes. My husband returned from Afghanistan with an obsession. I'm sure that he put lemon on everything to mask the real taste, but regardless, he is in love with lemons and I don't have much experience with lemon recipes.

This recipe was delicious. I think that more lemon could be added to the cooking water or even more zest to the sauce. It was very subtle and I think more lemon couldn't hurt.

(Print)

What you need:

• Fettuccine, cooked in water with juice of one lemon added, before draining reserve 1 cup cooking water
• Broccoli, cooked, if desired

For the chicken:

• Skinless, boneless chicken breasts
• 2 tbsp. olive oil
• 1 clove garlic, minced
• Juice of 1 lemon
• Salt and pepper, to taste

For the sauce:

• 1 tbsp. unsalted butter
• 1 clove garlic, minced
• 1 tbsp. grated lemon zest
• 2 tsp. flour
• 1 cup milk
• 3/4 tsp. salt
• 2 tbsp. cream cheese
• 3/4 cup grated Parmesan cheese
• 3 tbsp. parsley, chopped

Directions:

1. Season chicken with salt and pepper. Put in a Ziploc bag with olive oil, garlic, and lemon juice. Marinate for a couple hours. Then grill or bake at 400* until cooked all the way through.
2. After the chicken is cooked, prepare the pasta. Meanwhile, start your sauce by melting butter in a skillet over medium heat.
3. Add garlic and lemon zest. Cook for 1 minute.
4. Add flour and cook for 1 minute.
5. Whisk in milk and salt until sauce thickens up, about 3 minutes.
6. Add cream cheese and parmesan; stir until melted. Then add parsley.
7. Add sauce to pasta with 1/2 cup reserved pasta cooking water. Toss to coat, adding water if needed.
8. Slice chicken and serve pasta topped with chicken and broccoli. Add salt and pepper, to taste.

Recipe from Pass the Sushi