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This is one of those recipes that I just make and have never followed a recipe or written the recipe down, until now.  So last night when I busted out the Grilled Chicken Alfredo I paid very close attention to the measurements so I could share them with you.   Whatever I did different this time pleased my husband.  Have I ever mentioned how picky and critical he is about food?  He usually has something to say when he tastes something.  He usually add his “it needs more of this” or “you used too much of this”  or “this is overcooked”.  Very seldom does he say “this tastes great!”  I’ve learned to take his criticism with a grain salt because he does the same criticizing to his mother who is a chef.

Ingredients:
1 pound linguine pasta, cooked
4 chicken breast
2 cloves garlic, crushed
½ cup fresh cilantro, chopped
½ cup fresh parsley, chopped
3 tablespoons extra virgin olive oil
6 scallions, chopped finely
4 tablespoons butter
2 cups heavy cream
4 tablespoons grated Parmesan Cheese
salt and fresh ground black pepper

Instructions: In bowl marinade chicken in cilantro, parsley, garlic, olive oil, salt and pepper for at least 1 hour.  Grill chicken until cooked through.

In skillet heat butter and saute scallion over high heat. Reduce heat to medium/low and add in cream and Parmesan and stir continuously. Season with salt and pepper and continue to stir until thickened.  If sauce becomes too thick add more cream to thin it to desired consistency.

Top cooked pasta with Alfredo sauce then place cooked chicken on top.