One of my all-time favorite dishes is my Grilled Chicken Alfredo with Pappardelle. My take on an Italian Classic uses wide pappardelle noodles, grilled mushrooms and grilled tomatoes. to add another layer of flavor to a classic that soon to be a family favorite any time of the year.
Place room temperature Tyson® All Natural Boneless Skinless Chicken Breasts in a large bowl and toss with olive oil, sea salt and black pepper.
place whole mushrooms and cherry tomatoes in separate bowls and toss with olive oil and sea salt.
Season both sides of chicken breast with your favorite seasoning and place on hot grill. Grill each side for 5-7 minutes (depending on thickness) or until you've reached an internal temperature of 165 degrees.
Allow grilled chicken breasts to cool slightly then slice just before serving.
Double up a piece of aluminum foil long enough to cover one section of your grill. Place the seasoned and oiled mushrooms and tomatoes on the foil. Turn as needed to cook the vegetables.
Remove the vegetables from the grill and place on plates to cool off. Be careful not to overcook the tomatoes so they don't get too mushy.
Slice the cooled mushrooms and set aside for later use with the tomatoes.
Add the heavy cream to a hot sauté pan and allow to boil lightly.
Reduce heat and continue to simmer sauce.
Add grated Romano cheese and seasonings to simmering cream and mix well so the cheese doesn't clump or stick to the bottom of the pan.
While the sauce is simmering, cook pappardelle per instructions on the package in boiling lightly salted water
Drain pasta and place in bowl or serving dish.
Add grilled tomatoes, grilled sliced mushrooms and parsley to the mixing bowl and toss with the alfredo sauce. Place on serving dish.
Top the pappardelle alfredo with the sliced grilled chicken breasts and serve. **Garnish with sprinkled parsley if desired.