It’s grilling season. Period. Here’s a recipe thats perfect for the grill. Don’t worry. If you don’t have a grill, a grill pan or an oven will work too. Either way, this is a definite crowd pleaser. And remember, you can make it as spicy as you’d like.

For the marinade:

1/2 bunch of parsley

4 sprigs of thyme

2 scallions

2 inches of fresh ginger

5 cloves of garlic

1/2 a red onion

1 habanero pepper

2 teaspoons of orange juice

2 teaspoons of lime juice

1/2 bunch of cilantro

5 allspice berries

1/2 teaspoon of Kosher salt

1 teaspoon of soy sauce

1/2 cup of dark brown sugar

1/2 cup of olive oil

6 -8 chicken breasts, boneless & skinless

1 pound of cooked fettuccine

For the sauce:

2 tablespoons of olive oil

3/4 cup of sliced bell peppers

3/4 cup of sliced onion

10 cloves of garlic, sliced

1/2 teaspoon of Kosher salt

1/2 teaspoon of bepper

1 tablespoon of chicken bouillon

1/2 teaspoon of smoked paprika

1/2 teaspoon of garlic powder

1/2 teaspoon of dried fennel

1/2 stick of butter

1/2 cup of white Hennessy

1 1/2 cups of heavy cream

1 tablespoon of cornstarch

1 tablespoon of water

1/2 cup of grated Parmesan cheese

Sliced scallions

Cajun or Creole seasoning

For the marinade, add all of the ingredients to a blender and blend until smooth. Add the marinade to a food storage bag and add in the chicken breasts. Allow to marinate for at least 45 minutes at room temperature before cooking. Grill on both sides until cooked through. Allow the chicken breasts to rest for 5 minutes before slicing. 

Meanwhile, to make the sauce, sauté the onion, bell pepper, and garlic in olive oil until softened. Then, season with salt, pepper, chicken bouillon, smoked paprika, garlic powder, and dried fennel. When fragrant, after about 3 minutes, add int he butter, and White Hennessy. Set to a flame and once the flame goes out, add in the heavy cream. Allow two cook for about 5 minutes.If you’re in a hurry, mix the cornstarch and water together. Then, add the slurry to the sauce while it’s boiling. It will thicken immediately. If you’re not in a hurry, turn the flame to a medium and allow the sauce to reduce and thicken naturally.

When you’re ready to serve, toss in the pasta and sliced chicken breast. Then, garnish with Parmesan cheese, sliced scallions, and a sprinkle of Cajun or Creole Seasoning.

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