Ingredients
Adjusted the ingredients after Ryan and Wade's feedback. The directions need more work.
Chicken
1/2 teaspoon Kosher salt
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon dried Italian herbs
1.3 lb chicken breasts
Olive oil for cooking
Fettuccini
226 grams fettuccine pasta
2.5 tablespoons Kosher salt for cooking pasta
Alfredo Sauce
2 cups heavy cream
147 grams (5 oz) grated Parmesan cheese
1/2 teaspoon white pepper
1/2 teaspoon salt, or to taste
1/4 Beau Monde seasoning
1/8 chicken bouillon powder (optional)
Chopped parsley, for garnish
Shaved Parmesan for garnish
Vegetables
1/2 lb asparagus spears, cut diagonally into 1-1/2-inch pieces
1 small red bell pepper, cut into 1/2-inch squares
1 medium zucchini, cut into 1/2-inch pieces
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/2 teaspoon Kosher salt, or to taste
Freshly ground black pepper, to taste
Directions
Chicken
Slice chicken breasts lengthwise into cutlets and then pound slightly to even the width.
Season the chicken with salt, paprika powder, black pepper, garlic powder and Italian herbs. Leave for 20-30 mins.
Stove Top – Preheat a large, nonstick skillet with olive oil. Sprinkle chicken with dry rub and brown on both sides, cooking until the internal temperature reaches 165 degrees F.
Drizzle a little bit of oil over the chicken, then sprinkle as much rub as you want all over the chicken. Use your fingers to rub the spice blend in. Then grill or roast in the oven as you normally would! You can even use this rub to make a sheet pan dinner, meaning you have dinner ready in no time.
Heat olive oil in a big pan/skillet. Cook the chicken breasts on medium-high heat around 5 minutes each side till golden and cooked through. Remove and keep aside.
Add 1 tablespoon of salt to a pot of water and bring to boil. Add your fettuccine and cook it a minute less than your package instructions.
In the same pan where you grilled chicken, melt the butter.
Then add the minced garlic and slightly toast it.
Pour in the cream and bring it to a simmer.
Add the dried oregano, red chili flakes, white pepper and chicken powder. Mix and let the cream reduce slightly on medium-low heat.
Mix in the Parmesan cheese till it is completely melted. The sauce should be thick and creamy by now. If not, cook it a little longer.
Drain the fettuccine, don't rinse it and add to your sauce. Lower the heat and toss it well.
Add a few splashes of pasta water to thin out the sauce.
Serve immediately topped with sliced grilled chicken, grated Parmesan cheese and parsley.
Roasted Vegetables
Heat oven to 425°F. Add asparagus, bell pepper, and zucchini to a large bowl. Toss with olive oil, garlic, salt, and pepper until evenly coated. Spread in an aluminum foil-covered sheet pan. Bake uncovered 8 minutes. Stir and bake 5 to 8 minutes longer or until tender. Don't overcook.
Notes
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