Grilled Cajun Chicken Fettuccine Alfredo
- 1 lb. boneless skinless chicken breast
- Code 3 Spices Sea Dog Rub
- 1 green bell pepper, diced
- 1 cup yellow onion, diced
- 2 garlic cloves, minced
- 1 1/2 cups chicken stock
- 1 cup half & half
- 8 oz fettuccine
- 1/2 cup parmesan cheese, fine grated
Season your chicken breasts with Code 3 Spices Sea Dog Rub. Grill until the internal temperature reaches 160ºF. Monitor the internal temperature with an instant read thermometer, like the Maverick PT-100. Remove. Rest 5 minutes. Dice.
Add a couple of tablespoons of oil to the dutch oven. When the oil is hot, add the onions, peppers and about 1-2 tablespoons of the Code 3 Spices Sea Dog Rub and cook until the onions are translucent. Add the garlic and continue cooking for 1 minute.
Break the fettuccine noodles in half and add them to the dutch oven. Add the stock and half and half. Cover and cook until the noodles are al dente and there is very little liquid remaining, about 12-15 minutes. Taste and adjust seasoning with salt, as necessary. Add the diced chicken and parmesan. Stir well. Serve warm.