Written by adam on Sep 9, 2007
Grilled Chicken over Spaghetti Parmigiana
This is such an easy and elegant dish to make, you could use it for a date night meal. It's not too decadent and the light, cheesy sauce that coats the pasta gives the impression of a creamy Alfredo. Be generous with the cracked pepper. It's important to have that peppery bite on your taste buds.
- 2 boneless, skinless chicken breasts
- 1 1/2 cups Parmigiana Reggiano cheese, grated
- 3 TBSP olive oil
- 1 TBSP butter
- About 2 TBSP fresh cracked black pepper
Season your chicken breasts lightly with salt, pepper, and a pinch of garlic powder. Grill over direct heat until the chicken is done, about 4-5 minutes per side. Remove from grill and let rest for a few minutes. Slice into 1/2 thick slices. Set aside.
Bring about 4-5 quarts of salted water to a rolling boil and add about 3-4 servings of dry spaghetti to it.
In a large skillet, heat the butter and oil over medium-high heat. Add the black pepper.
When the pasta is cooked to Al Dente, reserve a cup of the cooking water. Drain the pasta and pour it into the skillet with the oil and pepper. Stirring and turning constantly, add the cheese a little at a time along with a 1/2 cup of the cooking water. Keep doing this until all is gone and there is a nice creamy sauce. Add the chicken and heat through.
Serve immediately.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my