1Season both sides of a chicken breast with salt, pepper, onion powder, garlic powder, dried oregano, and dried parsley.
2Season both sides of a chicken breast with salt, pepper, onion powder, garlic powder, dried oregano, and dried parsley.
3Season both sides of a chicken breast with salt, pepper, onion powder, garlic powder, dried oregano, and dried parsley.
4Place the smooth side of the chicken breast down on the grill at a 450 angle.
5Place the smooth side of the chicken breast down on the grill at a 450 angle.
6Place the smooth side of the chicken breast down on the grill at a 450 angle.
7After about 2 minutes, turn the chicken 900 and place it back on the grill for another 2 minutes.
8After about 2 minutes, turn the chicken 900 and place it back on the grill for another 2 minutes.
9After about 2 minutes, turn the chicken 900 and place it back on the grill for another 2 minutes.
10Flip the chicken over and cook for another 60 seconds.
11Flip the chicken over and cook for another 60 seconds.
12Flip the chicken over and cook for another 60 seconds.
13Finish cooking the chicken breast in a 4000F oven for about 4 to 5 minutes, or until the internal temperature reaches 1550F.
14Finish cooking the chicken breast in a 4000F oven for about 4 to 5 minutes, or until the internal temperature reaches 1550F.
15Finish cooking the chicken breast in a 4000F oven for about 4 to 5 minutes, or until the internal temperature reaches 1550F.
16While 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.
17While 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.
18While 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.
19Turn the heat to low and immediately start to break up the anchovy fillets until they dissolve into the olive oil.
20Turn the heat to low and immediately start to break up the anchovy fillets until they dissolve into the olive oil.
21Turn the heat to low and immediately start to break up the anchovy fillets until they dissolve into the olive oil.
22In a separate pot, add water and a moderate amount of salt, then bring to a boil.
23In a separate pot, add water and a moderate amount of salt, then bring to a boil.
24In a separate pot, add water and a moderate amount of salt, then bring to a boil.
25Once the water is boiling, add about half a pound of fettuccine or your favorite pasta.
26Once the water is boiling, add about half a pound of fettuccine or your favorite pasta.
27Once the water is boiling, add about half a pound of fettuccine or your favorite pasta.
28Once the garlic cloves in the pan have started to brown, turn off the heat.
29Once the garlic cloves in the pan have started to brown, turn off the heat.
30Once the garlic cloves in the pan have started to brown, turn off the heat.
31Add about 4 cups of spinach and the zest and juice from one lemon to the pan.
32Add about 4 cups of spinach and the zest and juice from one lemon to the pan.
33Add about 4 cups of spinach and the zest and juice from one lemon to the pan.
34When the pasta is about a minute from being done, transfer it from the boiling water to the pan with the sauce.
35When the pasta is about a minute from being done, transfer it from the boiling water to the pan with the sauce.
36When the pasta is about a minute from being done, transfer it from the boiling water to the pan with the sauce.
37Add at least half a cup of pasta water to the pan, and set aside an extra cup of pasta water.
38Add at least half a cup of pasta water to the pan, and set aside an extra cup of pasta water.
39Add at least half a cup of pasta water to the pan, and set aside an extra cup of pasta water.
40Turn the heat in the pan back to medium to allow the pasta to absorb the lemon juice as it finishes cooking.
41Turn the heat in the pan back to medium to allow the pasta to absorb the lemon juice as it finishes cooking.
42Turn the heat in the pan back to medium to allow the pasta to absorb the lemon juice as it finishes cooking.
43Once the sauce starts to simmer, cut the heat.
44Once the sauce starts to simmer, cut the heat.
45Once the sauce starts to simmer, cut the heat.
46Optionally, add some Parmesan cheese.
47Optionally, add some Parmesan cheese.
48Optionally, add some Parmesan cheese.
49For a richer sauce, whisk together two whole eggs and one egg yolk with about half a cup of pasta water.
50For a richer sauce, whisk together two whole eggs and one egg yolk with about half a cup of pasta water.
51For a richer sauce, whisk together two whole eggs and one egg yolk with about half a cup of pasta water.
52Add the whisked egg mixture and more cheese to the pasta, using the residual heat to warm the eggs slowly without scrambling them.
53Add the whisked egg mixture and more cheese to the pasta, using the residual heat to warm the eggs slowly without scrambling them.
54Add the whisked egg mixture and more cheese to the pasta, using the residual heat to warm the eggs slowly without scrambling them.
55Let the chicken rest for 5 to 10 minutes, and optionally add the resting liquid from the chicken to the pasta.
56Let the chicken rest for 5 to 10 minutes, and optionally add the resting liquid from the chicken to the pasta.
57Let the chicken rest for 5 to 10 minutes, and optionally add the resting liquid from the chicken to the pasta.
58Garnish with toasted breadcrumbs, plenty of Parmesan, and red pepper flakes if desired.
59Garnish with toasted breadcrumbs, plenty of Parmesan, and red pepper flakes if desired.
60Garnish with toasted breadcrumbs, plenty of Parmesan, and red pepper flakes if desired.
Ingredients
chicken breast
chicken breast
chicken breast
salt
salt
salt
pepper
pepper
pepper
onion powder
onion powder
onion powder
garlic powder
garlic powder
garlic powder
dried oregano
dried oregano
dried oregano
dried parsley
dried parsley
dried parsley
2 tbsp olive oil
2 tbsp olive oil
2 tbsp olive oil
3 tbsp olive oil
3 tbsp olive oil
3 tbsp olive oil
6 thin sliced garlic cloves
6 thin sliced garlic cloves
6 thin sliced garlic cloves
8 thin sliced garlic cloves
8 thin sliced garlic cloves
8 thin sliced garlic cloves
2 anchovy fillets, rinsed in cold water
2 anchovy fillets, rinsed in cold water
2 anchovy fillets, rinsed in cold water
3 anchovy fillets, rinsed in cold water
3 anchovy fillets, rinsed in cold water
3 anchovy fillets, rinsed in cold water
water
water
water
salt
salt
salt
0.5 lb pasta
0.5 lb pasta
0.5 lb pasta
4 cups spinach
4 cups spinach
4 cups spinach
1 lemon
1 lemon
1 lemon
0.5 cup pasta water
0.5 cup pasta water
0.5 cup pasta water
Parmesan cheese
Parmesan cheese
Parmesan cheese
2 whole eggs
2 whole eggs
2 whole eggs
1 egg yolk
1 egg yolk
1 egg yolk
toasted breadcrumb
toasted breadcrumb
toasted breadcrumb
red pepper flake
red pepper flake
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.