I was really excited this past week to try out Johnsonville’s new fully-cooked Flame Grilled Chicken! There’s nothing like having a main ingredient in your fridge to make any meal you love quickly and easily and these are truly a simple way to make delicious meals quickly without sacrificing quality.
Johnsonville’s Flame Grilled Chicken comes in five different varieties: Garlic & Herb, Teriyaki, Black Pepper & Sea Salt, Southwestern and Honey Mustard. Each portion is seasoned with dry rubs and flame-grilled over open flame to sear the meat. What I especially love is the fact that they are made free of fillers with no added MSG, artificial preservatives, flavors or colors, Each chicken breast is only 80-130 calories and offers 18 grams or more of protein. Chicken is sourced from U.S.-based poultry farms with the product manufactured in the Midwest and comes fully cooked, whole-muscle (no rib meat), and individually wrapped 3 ounce portions to ensure freshness and offer convenient preparation (requires less than two minutes in the microwave).
The best part about Johnsonville’s Flame Grilled Chicken is that the various flavors go with just about anything else you want to serve – from leafy salads, to delicious wraps, soups, sandwiches and heftier, hearty meals for the whole family. This is truly the ultimate solution for quick lunches, last minute meals, and simple snacks.
One recipe my entire family loves is a good fettuccine alfredo. Of course this isn’t the most healthy or low-calorie dish traditionally, but this is a pretty simple way to make it while also cutting back on the calories. The Johnsonville’s Flame Grilled Chicken makes a wonderful addition to the recipe and cuts back on cooking time.
- 2 bags of Johnsonville Garlic and Herb cooked chicken breast, cut into bite-sized pieces
- 1 lb. fettuccine noodles, cooked according to package directions
- 1 head fresh broccoli florets (reserve stalk and stems for another use) - or 1 12 oz. bag frozen broccoli florets
- 2 T. water
- 1 c. butter
- 4 cloves fresh garlic, peeled and finely minced
- 8 oz. low fat cream cheese, softened
- 1¼ c. low fat milk
- ½ c. chicken broth
- salt and pepper to taste,
- 1 c. Parmesan cheese, freshly grated
- I small bunch fresh parsley, chopped
- additional freshly grated Parmesan cheese, to serve
- Tip: To prevent curdling, remove half and half from refrigerator when starting this recipe so it is less cold when added to the hot ingredients.
- Cook the fettuccine while preparing the sauce so the noodles are still warm when ready to toss with the other ingredients.
- Prepare broccoli by placing florets in a microwave-safe bowl with 2 tablespoons water. Microwave on high until crisp-tender. Cooking time will vary depending on individual microwave ovens, so test after 2 minutes and adjust cooking times accordingly. When finished, drain to remove excess water. Set aside.
- Add garlic and butter to a saucepan and turn heat to medium. Sauté garlic for 1-2 minutes before adding cream cheese, milk, and chicken broth. Continue cooking while stirring constantly until cream cheese is completely melted.
- Reduce heat to low and continue stirring for about 15 minutes or until sauce thickens. Remove from heat and stir in freshly grated Parmesan cheese. Season with salt and pepper, to taste.
- Add chicken, broccoli and cooked fettuccine noodles to a large serving bowl. Add the sauce to the bowl and gently toss until thoroughly combined. Top with chopped parsley and more freshly grated Parmesan cheese and serve immediately.
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.