Pasta Alfredo Grilled Chicken and Vegetables

Submitted by The Miserable Gourm

"I use a good Durham Penne Pasta, but any cut pasta will work. This dish is one of my favorites and can easily be increased for larger crowds. I use a vegetable blend that includes yellow and orange carrots, red peppers, and green beans, but it can be substituted to your taste. I also use wheat flour instead of white."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 8

ingredients

• 2 lbs boneless skinless chicken breasts
• 1 (1/8 ounce) packet Italian salad dressing mix
• 1 tablespoon pecorino romano cheese, grated
• 1 tablespoon garlic powder
• 4 cups mixed mixed vegetables
• 2 tablespoons butter
• 1 tablespoon sugar
• 1 lb penne pasta
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups light cream
• 1 cup pecorino romano cheese, grated
• 1⁄2 teaspoon garlic powder

directions

1. For the chicken:

2. Clean, remove fat and cut into thin slices. Sprinkle entire packet of Dry Italian Dressing mix over chicken. Add garlic powder and grated cheese and toss to coat. Grill over medium to high heat until golden. About 10-12 minutes per side. Cover with foil and let rest in warm oven while you continue.
3. Simmer the vegetables in a large saucepan with 2 tablespoons of butter, 1 tablespoon of sugar and a sprinkle of water. Cover and let cook about until tender. About 15 minutes.
4. Cook pasta according to directions. While the pasta is cooking make the Alfredo sauce in a medium saucepan by melting the 2 Tablespoons of butter, and whisking in the flour to make a roux. Then slowly add the cream, grated cheese and garlic powder. Simmer over low heat stirring occasionally, making sure to scrape the edges of the pan, until sauce is thick and heated through.

5. To serve:

6. Slice chicken into strips. Strain pasta and toss with Alfredo sauce. Carefully combine chicken, vegetables and pasta and serve family style on a large serving tray with a good rustic bread.