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Fettuccine Alfredo w/Balsamic Chicken Medallions (Gluten-Free Option)

By Kelly · 15 Comments


This recipe sounds a bit fancy and it certainly tastes quite fancy too, but it’s actually very simple to make! The grilled balsamic chicken is a real favorite and works well as a stand-alone entrée or as a delicious accent in virtually any pasta or rice dish. Mangia!

Print
Grilled Balsamic Chicken (GF)

Yield: 4 servings

Grilled Balsamic Chicken (GF)

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.

Notes

Whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!

3.1
https://thenourishinghome.com/2012/04/fettuccine-alfredo-wbalsamic-chicken-medallions-gluten-free-option/

Print
Fettuccine Alfredo (Gluten-Free Option)

Yield: 5-6 servings

Fettuccine Alfredo (Gluten-Free Option)

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

*Do not substitute the cream with half-n-half or the milk will curdle. Also be sure to not overheat the cream mixture, it should be steamy, and only needs to reduce slightly before removing from heat and adding the egg yolk and cheese as directed.

3.1
https://thenourishinghome.com/2012/04/fettuccine-alfredo-wbalsamic-chicken-medallions-gluten-free-option/

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Filed Under: Entrees, Poultry ·

Comments

  1. Carri says

    April 28, 2012 at 11:46 am

    This looks like an awesome recipe!

    I have a couple questions though. I don’t like wine so we never buy it, can something else be substituted? Also, what is “raw” milk cream and “raw” milk? I have not heard milk referred to this way before. Thanks!

    I love this blog! Blessings!

    Reply
    • Kelly says

      April 28, 2012 at 2:40 pm

      Thanks so much for your kind words! So glad you’re enjoying this site! Like you, we do not drink alcohol such as wine. What I use is cooking wine, it’s different from wine that you would drink as they add salt to preserve it making it very undrinkable, but great for cooking. Cooking wine comes in very small bottles (about the size of a ketchup bottle) and are sold in most grocery stores or whole food type stores. If you would prefer not to use cooking wine, you can just omit this from the recipe all together.

      As far as raw milk goes, it is milk that has not been pasteurized. Rather than go into a lengthy discussion on why raw milk is best here in these comments, I’ll point you to a few sources you can read more about it at:
      • http://www.realmilk.com/healthbenefits.html
      • http://www.raw-milk-facts.com/raw_milk_health_benefits.html

      If you don’t have access to raw milk/raw milk cream, try to find pasteurized only cream and not ultra pasteurized. I hope this helps! Thanks again for your kind words! Blessings, Kelly

      Reply
  2. Jacci L says

    October 23, 2012 at 9:51 am

    any ideas for dairy free, just in the milk area?

    Reply
    • Kelly says

      October 23, 2012 at 1:08 pm

      Hi, Jacci. I’ve never attempted to make fettuccine alfredo dairy-free, but I’m sure you could probably find a recipe by doing a google search. 🙂

      Reply
  3. Mindy says

    February 19, 2013 at 2:31 pm

    This was delicious! Just did the pasta alfredo tonight for the kids without chicken. Very easy and they loved it!

    Reply
    • Kelly says

      February 19, 2013 at 3:12 pm

      Awesome! Appreciate your kind words! So glad you’re enjoying the recipes here! Thanks for taking the time to leave a sweet note! 🙂

      Reply
  4. Brianna says

    April 4, 2013 at 5:37 pm

    delish! i made this tonight for my husband and it was a huge hit!! there is some sauce left so I may attempt to use it as a base on some personal pizzas tomorrow…we’ll see how that goes…

    Reply
    • Kelly says

      April 4, 2013 at 7:46 pm

      So glad you all enjoyed this Brianna! What a great idea to use the extra sauce for a white pizza. Let me know how that goes. Appreciate you taking the time to leave a kind note! 🙂 Blessings, Kelly

      Reply
  5. Julie says

    May 6, 2013 at 6:38 pm

    I began making this and when I added the dairy it curdled. What went wrong?

    Reply
    • Kelly says

      May 6, 2013 at 8:02 pm

      Hi, Julie. This happened to me once when I used half-n-half instead of cream. Did you follow the recipe exactly, using the exact ingredients in the exact order provided? I make this quite often and have not had it curdle except the time I tried to use half-n-half. Also, you have to be careful not to bring the cream to a boil, this can also cause curdling issues. Hope this helps. Lots of blessings, Kelly

      Reply
      • Julie says

        May 6, 2013 at 8:13 pm

        That’s what I get for not following exactly! I used half and half :/ bummer…but good to know. Thanks for responding!

        Reply
        • Kelly says

          May 6, 2013 at 8:22 pm

          I’m so sorry this happened. I know how frustrated I was when it happened to me. I’m going to note this in the recipe, so others don’t make our mistake. 🙂 Blessings to you, Kelly

          Reply
  6. Amy Smith says

    May 8, 2015 at 9:54 am

    OOOOHHHHH! “*Do not substitute the cream with half-n-half or the milk will curdle. ” THANK YOU! Now I know why that’s been happening – thankful you posted this recipe this week 🙂

    Reply
    • Kelly says

      May 9, 2015 at 12:59 pm

      You are welcome. It’s a real bummer when that happens, but it has to so with the lower fat content of half-n-half. 🙂

      Reply

Trackbacks

  1. Memorize Scripture and Shape Your Soul says:
    February 5, 2015 at 7:01 pm

    […] made the best grilled chicken the other night. You’ll find the recipe at thenourishing home.com. It was the marinade that made my guys […]

    Reply

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