A variation of two classic, time-tested Italian recipes – the chicken should be seared on the grill over real wood charcoal – anything else is setting yourself up for an inferior presentation.
FOR THE CHICKEN MARINADE:
2-4 large skinless chicken breasts
5 garlic cloves – minced
1/4 cup XV olive oil
1/2 cup fresh-squeezed lemon juice
2 tbs. premium Balsamic vinegar
1 tbs. fresh-minced garden oregano
2 tbs. fresh-minced garden basil
Crushed black pepper to taste
Kosher salt to taste
FOR THE ALFREDO SAUCE:
3 tbs. XV olive oil
3 large cloves peeled garlic – minced
1 stick salted butter
1 cup shredded hard Parmesan cheese
1 cup heavy cream
White pepper to taste
DO NOT add salt until you taste after simmering
12-16 oz. Penne pasta, cooked al dente
Six hours before serving time, pound the chicken breasts flat on both sides using a meat mallet – this will ensure even cooking on the grill. Season each side of the breast lightly with Kosher salt.
Place in a locked storage bowl or a Zip-lock bag with the marinade ingredients, prepared as follows:
Mince five garlic cloves and whisk with 1/4 cup XV olive oil, 1/2 cup fresh-squeezed lemon juice, the Balsamic vinegar, minced fresh oregano, basil and crushed black pepper.
Chill until an hour before you are ready to grill – rotate the chicken occasionally in the marinade.
Prepare a heavy stock pot with enough water to boil the pasta. Heat on medium-high with a dash of salt.
Prepare an outdoor charcoal grill with enough wood charcoal for a medium-hot fire. When white-hot, level the coals and place the chicken breasts directly on the center of the grill grate.
Char and turn after four minutes. Turn again and check for doneness when the juices run clear. The breast should be firm with an internal temperature of 165° F. Remove from heat and let rest in a heavy covered dish.
While the breasts are grilling, heat a heavy, cast-iron pot over medium-low heat. Add the olive oil and minced garlic. Saute for four minutes, stirring constantly, taking care not to scorch the garlic. Add the butter. Stir until melted. Increase heat slightly and slowly add the cream, grated Parmesan and white pepper. Bring to a simmer, then reduce heat and stir constantly until thickened, about six to ten minutes. Shut off the heat and cover.
While the breasts are grilling, bring the pasta water to a rolling boil. Add the pasta, calculating the finished serving time, and cook according to box directions, stirring occasionally – about six to nine minutes, until al dente. Drain and keep covered.
When the alfredo sauce is done, add to the drained pasta. Mix lightly. Slice the chicken breasts and serve on top of the pasta/sauce.
Serve with a garden spinach salad and Italian bread.