- About 3 to 4 pounds of chicken
- 1/2 cup water
- 1/3 cup soy sauce
- 1/4 cup canola or oil or vegetable oil
- 3 tablespoons lemon pepper seasoned salt
- 1/2 tablespoon garlic pepper
- 1/2 tablespoon garlic powder
- 1/2 pound fettuccine noodles
- 1 or 2 16 ounce jars Alfredo sauce depending on how much sauce you like (I used 2 Ragu Classic Alfredo)
Let’s get started:
Prepare and marinate the chicken
Butterfly your chicken ( slice down the middle) then tenderize it with the spiky mallet.
In a 1 gallon freezer bag or covered bowl add 1/2 cup water, 1/3 cup soy sauce, 1/4 cup canola oil, 3 Tbs lemon pepper season salt ( I use McCormick), 1/2 Tbs garlic pepper, 1/2 Tbs garlic powder, and mix it up. Throw your tenderized chicken in the bag and mix to evenly season the chicken. Let this marinate in the fridge about 1/2 to 1 hour.
Cook up about 1/2 lb of fettuccine noodles by bringing a pot of water with a pinch of salt to a boil. Boil 10 min. Throw a noodle against a wall, cabinet or other hard object! If it sticks it’s done!
Warm the Alfredo sauce in a med pan on med low. Careful cause if it gets too hot it will volcano everywhere. If you want to try this just put it on about medium heat and you will see what I’m talking about. It’s messy but it shoots in little streams though. Anyways 😉
Fire up the grill nice and hot! I find particularly that the open flame gives this chicken what it needs for Alfredo! Cook over med hot flame about 10 to 15 min on each side. I get impatient and flip flip flip. But that’s ok. Once it’s a nice crisp golden color it is done.
Cut the chicken up with scissors ( I find this works really well). Or a knife. You will know if it’s done at this point. If not just throw back on the grill for a bit.
Ready to eat?
Add your noodles, sauce, chicken, some more sauce, slice some fresh Romano, add grated Parmesan, Mozzarella and some fresh ground Pepper to your liking and enjoy!