How to Prepare Appetizing Sweet Tea Grilled Chicken with Bourbon pesto Fettuccine Alfredo"

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The ingredients needed to make Sweet Tea Grilled Chicken with Bourbon pesto Fettuccine Alfredo":

1. Provide 1 bag of of pasta of choice.
2. You need of marinade.
3. Prepare 1 of defrosted bag of chicken tenders.
4. Prepare 1 tsp of garlic salt.
5. Prepare 1/2 tsp of italian seasoning.
6. Prepare 1 tsp of oregano.
7. Provide 1 tsp of apple cider vinegar.
8. Get 2 tbsp of parsley flakes.
9. Get 1/3 cup of olive oil.
10. Provide 1/2 cup of water.
11. You need 1 envelope of McCormick sweet tea seasoning.
12. Take 1 of single tea bag.
13. Get of alfredo sauce.
14. You need 1 quart of heavy cream.
15. You need 1 1/2 stick of of butter.
16. Take 1 tbsp of course ground pepper.
17. Use 1 tbsp of minced garlic.
18. Use 1 tbsp of oregano.
19. Take 2 tbsp of herb seasoning.
20. Get 1/2 tsp of italian seasoning.
21. Use 3 tbsp of corn starch.
22. Take 1/3 cup of bourbon.
23. Get 3 tbsp of olive oil.
24. Provide 1 tbsp of garlic salt.
25. Prepare 2 tbsp of parsley flakes.
26. Get 1 pinch of paprika.
27. You need 2 tbsp of pesto.

Instructions to make Sweet Tea Grilled Chicken with Bourbon pesto Fettuccine Alfredo":

1. start by making marinade.add tea bag to warm water let absorb about 10minutes, add to chicken with all other ingedients. I like to let marinade atleast 30minutes.Cook on indoor grill 20-25 minutes till done. wrap in foil & let rest..
2. now Alfredo sauce: add butter, olive oil,pesto & minced garlic to pan, with all seasonings cook till butter melted. Add in heavy cream bring to a simmer add in bourbon to taste, simmer another 10minutes check seasoning. In a small bowl add a little sauce with cornstarch wisk well add back to sauce keep stiring till thickens. serve with your choice of sides.top with fresh parmesan cheese..Enjoy.

Pesto Fettuccine with Chicken. this link is to an external site that may or may not meet accessibility guidelines. Recipe courtesy of Food Network Kitchen. Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese. The "Alfredo" in fettuccine Alfredo is Alfredo di Lelio who operated a restaurant in Rome.

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