Lemon and Spinach Fettuccine with Grilled Chicken
Directions
- 1Season both sides of a chicken breast with salt, pepper, onion powder, garlic powder, dried oregano, and dried parsley.
- 2Place the smooth side of the chicken breast down on the grill at a 450 angle.
- 3After about 2 minutes, turn the chicken 900 and place it back on the grill for another 2 minutes.
- 4Flip the chicken over and cook for another 60 seconds.
- 5Finish cooking the chicken breast in a 4000F oven for about 4 to 5 minutes, or until the internal temperature reaches 1550F.
- 6While the chicken is in the oven, add 2 to 3 tablespoons of olive oil, 6 to 8 thin sliced garlic cloves, and 2 to 3 rinsed anchovy fillets to a cold pan.
- 7Turn the heat to low and immediately start to break up the anchovy fillets until they dissolve into the olive oil.
- 8In a separate pot, add water and a moderate amount of salt, then bring to a boil.
- 9Once the water is boiling, add about half a pound of fettuccine or your favorite pasta.
- 10Once the garlic cloves in the pan have started to brown, turn off the heat.
- 11Add about 4 cups of spinach and the zest and juice from one lemon to the pan.
- 12When the pasta is about a minute from being done, transfer it from the boiling water to the pan with the sauce.
- 13Add at least half a cup of pasta water to the pan, and set aside an extra cup of pasta water.
- 14Turn the heat in the pan back to medium to allow the pasta to absorb the lemon juice as it finishes cooking.
- 15Once the sauce starts to simmer, cut the heat.
- 16Optionally, add some Parmesan cheese.
- 17For a richer sauce, whisk together two whole eggs and one egg yolk with about half a cup of pasta water.
- 18Add the whisked egg mixture and more cheese to the pasta, using the residual heat to warm the eggs slowly without scrambling them.
- 19Let the chicken rest for 5 to 10 minutes, and optionally add the resting liquid from the chicken to the pasta.
- 20Garnish with toasted breadcrumbs, plenty of Parmesan, and red pepper flakes if desired.
Ingredients
- chicken breast
- salt
- pepper
- onion powder
- garlic powder
- dried oregano
- dried parsley
- 2 tbsp olive oil
- 3 tbsp olive oil
- 6 thin sliced garlic cloves
- 8 thin sliced garlic cloves
- 2 anchovy fillets, rinsed in cold water
- 3 anchovy fillets, rinsed in cold water
- water
- salt
- 0.5 lb pasta
- 4 cups spinach
- 1 lemon
- 0.5 cup pasta water
- Parmesan cheese
- 2 whole eggs
- 1 egg yolk
- toasted breadcrumb
- red pepper flake
Equipment
grillovenmeat thermometerpan
Tips
- For presentation, put grill marks on the smooth side of the chicken breast.
- Cook chicken breast to an internal temperature of 1550F using a meat thermometer.
- Rinse anchovy fillets in cold water to remove excess oil.
- Be conservative with salt when cooking pasta as the pasta water will be used in the sauce.
- When finishing the pasta with egg, use residual heat to slowly warm the eggs to prevent scrambling.
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