Ingredients

• 1 lb boneless skinless chicken breasts
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp sea salt
• 1/4 tsp dried Italian seasoning
• 1/4 tsp freshly ground black pepper
• 1/8 tsp garlic powder
• 1/8 tsp onion powder

Instructions

1. Cut each chicken breast in half lengthwise, to form two thinly-sliced breasts, or cut breasts into strips.
2. In a 9x9-inch baking dish add all remaining ingredients and whisk well to combine.
3. Add chicken to dish. Flip chicken back-n-forth, until well coated with marinade.
4. Cover and refrigerate for at least one hour or overnight.
5. Grill over medium-high heat about 2-3 minutes per side, depending on size/thickness of chicken.
6. Remove from grill and cover with foil until ready to serve.

Ingredients

• 1 lb of fettuccine style pasta (if GF, select your favorite gluten-free pasta)
• 1 tsp of butter
• 1/4 cup of white cooking wine
• 1 tbsp of fresh-squeezed lemon juice
• 1 cup of raw cream, or pasteurized only heavy cream (do not use *half-n-half)
• 1/2 cup of whole raw milk
• 1 large egg yolk
• 1 cup of freshly grated Parmigiano-Reggiano cheese, plus extra for sprinkling
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• Fresh minced Italian leaf parsley for garnish

Instructions

1. Bring a stockpot of salted water to a boil. Cook fettuccine pasta according to instructions on package. Reserve 1/2 cup of the cooking liquid before straining pasta. (If using brown rice pasta, be sure to gently rinse the pasta after draining for best results.)
2. Meanwhile, in a large skillet over medium heat, add butter, cooking wine and lemon juice. Reduce mixture by half (about 2 minutes). Increase heat to medium-high and add cream and milk. Stirring constantly with a wooden spoon (be sure cream does not boil). Cook about 5-8 minutes until the cream mixture almost coats back of spoon. Turn off heat.
3. In a small bowl, add the egg yolk. Quickly whisk in, a spoonful at a time, about four spoonfuls of the hot cream mixture to temper the egg yolk. Then add the egg mixture to the skillet, whisking rapidly to incorporate. Finally, whisk in the Parmesan cheese, salt and pepper until well combined.
4. Add the alfredo sauce to the drained pasta and toss to combine. Allow the pasta to sit about 2-3 minutes for sauce to thicken. Then, stir again to check consistency of the sauce. If too thick, add about a tablespoon at a time of the reserved pasta cooking water while tossing the pasta, until you reach desired consistency.
5. Season to taste with additional salt and pepper. Garnish with fresh minced parsley. Top with Grilled Balsamic Chicken (recipe above).

Notes