Easy & Fancy dinner idea. The creamy parmesan sauce and well seasoned chicken breasts go hand in hand….. very yummy!
- 4 small size chicken breasts
- Some salt
- Some cracked black pepper
- Some onion powder
- Some garlic powder
- 1 lemon squeezed
- Some olive oil
FOR PENNE ALFREDO
- 500 gms penne pasta (al dente)
- 800mL cooking cream
- 250 gms shredded parmesan cheese
- 100 gms butter
- Some salt
- Some cracked red chillies (Optional, I like them so I add them)
- Black pepper
- ¼ tspn onion powder
- ½ tspn garlic powder
- 10 mushrooms sliced
- ½ tspn chives
- 2 tbspns scallions (green part only)
-Take the chicken breast fillets and pound then until they are 1cm thick. Marinade with everything except olive oil and keep aside for at least an hour.
-Heat the grill pan, drizzle some olive oil and grill those chicken fillets (5 minutes per side) on medium – high heat.
-Meanwhile your chicken is grilling let’s make our sauce. Melt some butter in a skillet and stir fry mushrooms until they change colour. Now add cream and all the seasonings except chives and scallions. Stir.
-When the sauce begins to simmer add parmesan cheese and keep stirring until it melts and mix with the sauce and the sauce becomes thick. This should take probably 4 – 5 minutes on medium heat.
-Now add boiled pasta in your sauce and swirl the pan. Add chives and scallions and divide the pasta in 4 equal portions. Serve each portion in a separate deep plate. Put the grilled chicken breast on top, garnish with some scallions and shaved parmesan cheese and serve hot.