Grilled Italian-Style Chicken Breast w/ Charred Tomatoes & Fettuccine

Ingredients 

• Chicken Breasts (Garlic Parmesan Marinade)

• Snacking Tomatoes

• Fresh Basil

• Fettuccine Pasta

• Alfredo Sauce

• Basil Pesto

• Olive Oil, Salt, & Pepper to taste

Instructions

• STEP 1

  Cook pasta according to package instructions, adding salt to the pasta cooking water. Drain and return to the pot.

  • 8 oz fettuccine pasta
  • 1 tsp salt

• STEP 2

  Meanwhile, preheat oven to broil on high and position rack in the upper third of the oven.

• STEP 3

  Preheat an outdoor grill or grill pan to medium-high heat. Once the grill is hot, add chicken and grill until charred on one side, 4-6 minutes. Flip and cook an additional 5-10 minutes, until internal product temperature reaches 165°F on a meat thermometer. Remove from heat.

  • 1 (12 oz) pkg sun-dried tomato & basil chicken breast (marinated & ready-to-cook)

• STEP 4

  While the chicken is cooking, wash, dry, and halve tomatoes. Transfer to a baking dish, drizzle with oil, then season with salt and pepper. Place in the oven and broil until tomatoes are browned in spots, 10-12 minutes. Remove from oven.

  • 1 pint cherry tomatoes
  • 2 tsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper

• STEP 5

  While the tomatoes are cooking, wash, dry, and pick basil leaves off the stems. Set aside for serving.

  • 1/2 small pkg fresh basil

• STEP 6

  Add Alfredo sauce and pesto to the pot with the cooked pasta. Return to medium heat; cook, tossing occasionally, until pasta is warmed through and coated in sauce. Add broiled tomatoes, gently toss once more to combine, and remove from heat.

  • 1 cup alfredo sauce
  • 2 tbsp basil pesto

• STEP 7

  Thinly slice chicken.

• STEP 8

  To serve, divide pasta and chicken between plates or bowls. Sprinkle with basil leaves and top chicken with additional pesto. Enjoy!

  • 1 1/2 tbsp basil pesto