Fettuccine Alfredo With Spinach and Grilled Chicken

I don’t usually post twice in one day, but I wanted to publish this right away...

I’m pretty sure Annie doesn’t know who I am. I am one of the many thousands (and thousands) of fans of her blog, Annies Eats. Every time I read a new post, I am amazed by this woman who is a doctor, wife, mother, cook, baker, cookie decorator, and all around awesome person.


On Thanksgiving of last week, Annie lost her father. Instead of sharing what I’m sure would’ve been a splendid feast, she grieved. Reading her post suddenly brought me back to 9 months ago, when I lost my father. You never expect it to happen to your loved ones. I gave my husband and son an extra hug today.


My heart goes out to Annie and her family. I wish I could give her a hug. I wish I could give her some baked goods. I wish I could give her a platter of this fettuccine alfredo. Instead, all I can do is dedicate this post to her, and let her know that she is in my thoughts.



Fettuccine Alfredo with Spinach and Grilled Chicken
adapted from the recipe by Bravo!

note: This recipe is based on the Pasta Woozie dish from the Bravo! restaurant chain. I added the mushrooms, but feel free to omit them if you wish. This dish uses a lot of pots and pans, but it is well worth the effort.


Grilled Chicken:
2 c water
2 Tbs kosher salt
1 ½ lbs. boneless, skinless chicken breasts
1 tsp dried oregano
1 tsp dried basil
½ tsp ground black pepper
2 Tbs vegetable oil

Alfredo Sauce:
6 Tbs butter
16 oz. heavy whipping cream
salt to taste
¼ tsp ground nutmeg
½ C grated Parmesan cheese
½ C grated Romano cheese
1 egg yolk

Pasta:
1 lb fettuccine
4 Tbs extra virgin olive oil
8 oz. mushrooms, sliced
1 Tbs garlic, finely chopped
4 oz. Parmesan cheese, grated
Salt and pepper to taste
4 oz. fresh spinach leaves


Prepare the chicken: Create a brine by dissolving the salt in the water in a gallon-sized bag with a zipper top. Place chicken inside, and chill for 30 minutes. Remove chicken and discard liquid. Pat chicken dry with paper towels. Sprinkle both sides of the chicken with the oregano, basil, and black pepper. Heat a grill to medium-high and brush grate with vegetable oil. Grill chicken until cooked through, about 6-8 minutes on each side. Set chicken on a plate to rest. (Alternately, you could saute the chicken in a skillet if you don’t want to fire up the grill.)

While the chicken is brining, prepare the alfredo sauce. Melt butter in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted. Mix in egg yolk. Reduce heat to low and simmer until ready to use, stirring every few minutes.

Also while the chicken is brining, heat a large pot of water to boiling. Cook fettuccine to al dente. Drain and set aside. In a large saute pan, heat olive oil over medium-high heat. Add mushrooms and garlic and cook until softened, about 4 minutes. Slice chicken into strips. Add chicken, ¾ of the alfredo sauce, and Parmesan cheese to the pan. Season with salt and pepper to taste. Add the spinach and let wilt a little. Add the fettuccine. Stir to combine, and cook a few minutes to heat through. Garnish with remaining alfredo sauce and more grate Parmesan cheese, if desired. (I reserve the extra sauce for the leftovers.)