Saturday night I made Grilled Chicken Alfredo with mini shells because that’s what my daughter wanted.
I know that most people make it with fettuccine noodles but she wanted “little shells.” So, that’s what I made.
I used a Lodge 10 SK for the sauce and a Lodge 8 SGP. My wife wanted Yeast Rolls so I fired up a Wagner Sidney -O- #8 and made those. They both wanted a brownie and ice cream so, out came another Wagner Sidney -O- #8.
Everyone was happy including our company.
Ingredients:
- 1 stick Real Butter (I use Kerrygold)
- 1 Tbsp Extra Virgin Olive Oil
- 2 Cups Heavy Whipping Cream
- 8 oz. Cream Cheese or Neufchâtel
- 2-3 Cloves Garlic (mashed into a paste with coarse salt)
- 1 Tbsp Italian Seasoning
- ½ Tbsp Crushed Red Pepper (Optional)
- 1 cup (Approximately) Fresh Grated Parmigiano Reggiano (The green plastic container is not the same thing at all)
- Italian, Flat Leaf Parsley to taste
- 2-3 Boneless, Skinless Chicken Breasts
- Old Bay Seasoning to taste
DIrections:
- Cut chicken breasts into strips or chunks according to your preference
- Coat strips lightly with Old Bay Seasoning
- Grill strips until cooked through and place in a bowl to be added to the sauce later
- Remove Parsley from stems and coarse chop (reserve some for garnish, you can leave those on short stems)
- In a cast iron skillet, add butter, heavy whipping cream, and cream cheese
- Cook over low heat and whisk until melted
- Add garlic, Italian seasoning, olive oil and red pepper. Continue to whisk until smooth
- Add the grated cheese and stir until incorporated (Reserve some extra for plating)
- Add in chicken breast strips
- Stir in flat leaf parsley
- Bring to a simmer for 4-5 minutes
- Serve over your favorite pasta, plate and enjoy!
If you are interested in more food posts you can visit my Facebook page Jason J Morgan – The Cast Iron Ronin
