How to Make Grilled Chicken Alfredo Pasta with Fresh Tomato and Green Onion

This delicious dish is a favorite at my house. It is fairly simple to prepare and packed full of flavor. The grilled chicken breast, Alfredo sauce, fresh tomatoes and green onions combine into a wonderful blend of tastes. Round out your meal with a small salad and dinner is ready.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 lb. chicken breast
• McCormick Montreal Chicken Spice
• 1 lb box rotini pasta
• 1 lb jar of your favorite Alfredo sauce
• small can of sliced mushrooms, drained
• a ripe tomato, diced
• 3-4 green onions, chopped

1. Add about 6 cups of water to a pot and bring it to a boil. Add your rotini to the pot. When the rotini is al dente, drain it, cover it and set aside.
2. Sprinkle the chicken breasts liberally with Montreal Chicken Spice, then place them on the grill. Grill them until juices run clear and they have those nice "grill marks" on them.
3. To a sauce pan, add the Alfredo sauce and canned mushrooms. Heat through, then cover and set aside.
4. To plate the meal, start by adding a bed of pasta to the plate. Place your grilled chicken breast on top of the pasta. Ladle some sauce onto the chicken and pasta. Add about a tablespoon each of diced tomato and chopped green onion. Bon apetit!

Tips & Warnings

• The chicken can be grilled on an indoor grill such as the George Foreman grill with delicious results.
• If using an outdoor grill, be sure to brush the grill surface with olive oil first. Chicken breast doesn't have much fat so it is likely to stick to the grill.
• If desired, chicken breasts can be cut into strips or bite sized pieces before being placed onto the pasta.
• A white wine such as Chardonnay, White Zinfandel or Pinot Grigio would be an excellent complement to this meal.
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• Be careful not to let the pasta overcook and become mushy.
• Keep a careful watch on your chicken. You don't want to have dry, overcooked, scorched chicken.