We are addicted to this recipe.
It’s one of the easiest recipes to make when feeling like you need a *hug* from dinner. I usually have all of the staples on hand….all I need is fresh veggies to accompany this meal. I found it here and made it my own. I guess it was originally based on a recipe by Ree Drummond, the illustrious Pioneer Woman! She’s a muse 🙂 <3
Creamy Grilled Montreal Chicken
- 1.25 lb. chicken breast cutlets, pounded thin
- Montreal steak seasoning….you’ll see what I do with this
- 2 tbsp. butter and 2 tbsp. olive oil
- 5 cloves of garlic, minced
- 1/2 c. low-sodium chicken broth
- 1 8oz. can of no salt added tomato sauce
- 1 c. heavy cream (I used half and half this time because I had it on hand)
- 1/4 c. fresh parsley, chopped
- 1/4 c. fresh basil leaves, chopped
- 12 oz. of your favorite pasta, cooked al dente
~ Prepare your chicken cutlets. You can pound them thin if you like, or not. I alternate every time I make these. Drench each side with Montreal steak seasoning. You definitely want to use more than you think you’ll need because some of it falls off during the grilling process. Press the seasoning into the chicken.
~ Bring the chicken cutlets out to the grill and grill 6-8 minutes per side. Allow the chicken to cool slightly because you’l need to be able to handle it to cut it into pieces.
~ In a large saute pan, warm the olive oil and butter. Add the minced garlic and allow it to cook for two minutes at the most. You don’t want the garlic to burn…just release flavors.
~ Pour the chicken broth into the pan and use it to loosen all bits of garlic on the bottom of the pan. Allow the chicken broth to come to a slow boil. Allow the sauce to reduce slightly on low-medium heat. This should take about 5 minutes.
~ Open the can of tomato sauce and pour it into the garlic-chicken broth sauce. Mix it all together and allow the sauce to warm through. Add the cream and allow the sauce to cook for about 10 minutes.
~ While you are cooking the sauce, prepare your pasta. I use rotini or ziti because they really hold the sauce well. Once the pasta is done, drain it and return it to the pan in which you cooked it.
~ Remove the sauce from the heat. Add in the chopped basil and parsley. Add the chopped grilled chicken at this time and mix it all together. Add the drained pasta and coat it all in sauce.
~ Talk about a spicy and flavorful meal!! This goes well with some fresh roasted broccoli or a vibrant salad!! 🙂