Chicken

Grilled Chicken Alfredo

Grilled chicken served with linguine in a rich, creamy Alfredo sauce made with Parmesan, butter and a savoury stock base for full-bodied flavour.

Finished with a gentle hint of nutmeg and fresh parsley, this dish delivers classic comfort with a restaurant-style finish.

25 COVERS

This recipe features

INGREDIENTS

25x150g Chicken Breast

1875g Linguine

65g Olive Oil

500g Onions – diced

1500g Double Cream

75g Butter

375g Parmesan

Nutmeg – to taste

40g Major Chicken Stock Base Powder

25g Parsley – chopped

METHOD

  1. Heat a griddle, brush the chicken with olive oil and season well.

  2. Grill the chicken on the griddle until 75°C is reached.

  3. Add butter to a pan, add the onions and cook until tender - add the cream and reduce.

  4. Add the chicken stock powder to the cream, season with nutmeg and add parmesan.

  5. Carve the chicken once rested.

  6. Cook the linguine, drain and coat in sauce, top with chicken and chopped parsley.

ALLERGENS: Milk, Gluten