CHICKEN INGREDIENTS
3 Chicken Breasts
1/2 Cup Avocado Oil
2 Tablespoons White Wine Vinegar
1/4 Cup Coconut Aminos
1 Teaspoon Himalayan Pink Salt
1 Teaspoon Garlic Powder
1 Tablespoon Italian Seasoning
ALFREDO INGREDIENTS
1 Tablespoon EVOO
2 Garlic Cloves Minced
2 Cups Heavy Whipping Cream
1 1/2 Cups Grated Parmesan
1 Teaspoon Truffle Salt
1 1/2 Cups Frozen Peas, Thawed
12oz Gluten Free Cappellini or Fettuccini
ASSEMBLY
1. Marinate the chicken by adding all of the ingredients with the exception of the chicken to a medium sized bow.
2. Mix well and add the chicken. Marinate for 4 – 24 hours.
3. Make the alfredo sauce. Add the EVOO and garlic to a medium sized saucepan.
4. Heat over medium low until the garlic is fragrant.
5. Add the cream, parmesan, and truffle salt. Heat on medium low, whisking often.
6. Cook the pasta according to the package instructions. Keep in the pasta pot and set aside.
7. Heat the grill to 450F
8. Grill the chicken for 4 minutes.
9. Flip the chicken and grill for an additional 4 minutes
10. Let the chicken cool and then slice.
11. Add the alfredo to the pasta and mix well until fully coated.
12. Add the peas to the alfredo and mix until fully combined.
13. Plate the pasta and top with the sliced chicken.
14. ENJOY!