Grilled Chicken Fettuccine

Ingredients
1 cup whipping cream
1/3 cup butter or margarine
3/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
12 ounces dried fettuccine
1/4 cup purchased pesto
1 cup cherry tomatoes, halved
Dash black pepper
Toasted pine nuts (optional)
Snipped fresh basil (optional)

Directions
1. In a small saucepan heat whipping cream and butter until butter
melts. Gradually add Parmesan cheese, stirring until combined. Cover
and
keep warm over low heat.

2. For a charcoal grill, grill chicken on the rack of an uncovered
grill
directly over medium coals for 12 to 15 minutes or until chicken is no
longer pink (170 degrees F), turning once halfway through grilling.
(For
a gas grill, preheat grill. Reduce heat to medium. Place chicken on
grill rack over heat. Cover and grill as above.)

3. Meanwhile, cook fettuccine according to package directions. Drain
and
keep warm.

4. Cut grilled chicken into bite-size pieces. In a medium bowl toss
chicken with 1 tablespoon of the pesto. Add remaining pesto and
Parmesan
mixture to the hot cooked fettuccine. Add tomatoes. Toss to coat.
Arrange fettuccine on a serving platter; sprinkle with pepper. Top
with
grilled chicken. If desired, garnish with pine nuts and/or basil.
Makes
6 servings



Nutritional facts per serving
calories: 673, total fat: 38g, saturated fat: 17g, cholesterol: 148mg,
sodium: 389mg, carbohydrate: 47g, fiber: 2g, protein: 36g, vitamin C:
7%, calcium: 16%, iron: 14%
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