Chicken-Linguini Alfredo in a Bread Bowl

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Chicken-Linguini Alfredo in a Bread Bowl
  • Prep Time: 25
  • Total Time: 80
  • Servings: 6
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About this Recipe

Creamy Linguini Alfredo nested in freshly baked bread bowls and topped with char grilled lemon-garlic chicken.

Ingredients

BREAD BOWLS:
1 tbsp (15 mL) Sugar
1 3/4 cups (375 mL) Warm water
2 tsp (10 mL) Dry active yeast
1 tbsp (30 mL) Olive oil
4 cups (1 L) Bread flour
1 tsp (5 mL) Salt
2 tbsp (30 mL) Melted butter
CHICKEN ALFREDO:
3 Maple Leaf® Prime® Naturally Boneless Skinless Chicken Breasts
2 Cloves garlic, minced
2 tbsp (30 mL) Lemon juice
2 tbsp (30 mL) Olive oil
2 tbsp (30 mL) Chopped fresh parsley, divided
Salt and pepper
1 Pkg Olivieri® Linguini
1/2 cup (125 mL) Butter
1 cup (250 mL) Whipping cream (35%)
Pinch nutmeg
1/4 cup (60 mL) Freshly grated Parmesan cheese

Directions

BREAD BOWL:
DISSOLVE sugar in warm water and sprinkle with yeast. Stir and let stand for 5 minutes.

COMBINE flour and salt in a large mixing bowl. Make a well in the flour and slowly add the yeast mixture, stirring with a wooden spoon to combine. Turn dough out onto a lightly floured surface and knead until soft and smooth, about 5 minutes. Place dough in a lightly oiled bowl, cover tightly with plastic wrap or a damp tea towel and let stand in a warm, draft-free spot until it has doubled in size, about 2 hours.

PUNCH dough down to eliminate air bubbles. Divide dough in 6 equal size portions. Gently roll each portion into a ball and place 3 balls on each of 2 parchment lined baking sheets. Cover each tray with a damp tea towel and set aside for 1 hour or until each ball has doubled in size.

PREHEAT oven to 450˚F (230˚C). Brush each dough ball with melted butter and bake for 10-15 minutes or until golden brown. Remove from oven and cool. Once cooled cut the top off of each loaf and scoop out some of the inside bread to form a bowl.

CHICKEN ALFREDO:
PLACE chicken in a large re-sealable plastic bag. Combine garlic, lemon juice, olive oil, salt, pepper and parsley in a small bowl. Pour mixture over chicken, tightly seal the bag and massage marinade into the chicken. Refrigerate for at least 30 minutes or up to 4 hours.

PREHEAT BBQ to medium-high. Lightly coat grill with non-stick cooking spray. Grill chicken for 8-10 minutes per side or until nicely browned and the internal temperature has reached 165˚F (74˚C). Remove from grill, cover and keep warm. Slice just before serving.

COOK pasta according to package instructions. Drain and set aside.

HEAT butter and cream in a large saucepan over medium heat, until almost boiling. Add Parmesan cheese and season with nutmeg, salt and pepper. Continue to cook, stirring constantly, until sauce thickens slightly. Add drained pasta to the sauce and toss to coat.

SERVE each bread bowl filled with pasta and topped with sliced chicken. Sprinkle with additional Parmesan cheese if desired.

Notes

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