Ingredients
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Chicken Breasts (Garlic Parmesan Marinade)
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Snacking Tomatoes
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Fresh Basil
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Fettuccine Pasta
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Alfredo Sauce
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Basil Pesto
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Olive Oil, Salt, & Pepper to taste
Instructions
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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
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STEP 2
Meanwhile, preheat oven to broil on high and position rack in the upper third of the oven.
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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)
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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
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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
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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
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STEP 7
Thinly slice chicken.
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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
