Sundried Tomato Alfredo with Grilled Chicken

Prep Time: 10 minutes
Cook Time: 20 minutes

1 pkg Linguine pasta
2 Chicken breasts
6 T unsalted butter
3 T flour
2 c milk (I used 2%)
1 1/2 c grated Parmesan cheese
1/4 c finely diced shallot
2 finely diced garlic cloves
salt and pepper to taste
1/4 t nutmeg
1/4 c chopped fresh basil
1/2 c chopped sun dried tomato (I like the kind I rehydrate myself)


1. Put on a pot of salted water for the pasta. Put pasta in water when boiling and cook to package direction.

2. Preheat grill and season chicken breast with salt and pepper. Grill until no longer pink and slice.

3. While chicken is on the grill: in a medium saucepan over medium high heat, melt butter and saute shallot for 2 minutes. Add in garlic and saute another minute.

4. Sprinkle flour over the onion and garlic mixture and stir around for 30 seconds (being careful not to burn the flour).

5. Slowly pour milk into the saucepan while stirring. The flour will thicken the milk as it brings the milk up to temperature. You may need to add more or less milk to desired consistency of sauce.

6. Add cheese to white sauce and stir until melted. DO NOT let the sauce set unattended on the burner so that you don't scorch the milk in the sauce (yucky).

7. Remove sauce from heat and add in the salt, pepper, nutmeg, basil, and sun dried tomato. Stir to combine.

8. Drain the pasta once tender and add to the alfredo sauce and stir to coat all noodles.

9. Serve pasta in a large bowl topped with sliced chicken and more grated parmesan. You can also sprinkle some fresh chopped parsley on top for a hint of freshness.

ENJOY!!

Note: Greg likes it when I mix either red or green chile into the sauce for a hint of southwestern flavor. I also like to make this recipe with steak and add some blue cheese to the sauce. This sauce lends itself well to experimentation to create delicious twists on a classic.