Grilled Chicken Fettuccini in Parmesean Cheese Bowl Recipe

Why wash dishes when you can eat the bowl?

Grilled Chicken & Fettuccini in Parmesan Bowl (single serving. Prep. time about 10 minutes)

1 chicken breast (pre-marinated or marinate in Italian dressing for at least 1 hour)

1 C. each sliced mushrooms, cherry tomatoes (halved) spinach

2 cloves garlic, diced

½ small onion, sliced

2 Tb. olive oil

1 tsp. oregano

1 Tb. basil

salt/ pepper

fettuccini

8 oz. Parmesan cheese 

Start salted water to boil then add pasta for one serving.  Pre-heat oven to 300 degrees.  Pound chicken breast to about ½ inch thick.  Saute in a lightly oiled hot grill pan or heavy-bottomed skillet. Set aside and dice.  Grate about 1 cup of parmesan cheese onto a parchment lined baking sheet and put in the oven for about 5 minutes until the cheese is melted.  Invert a bowl and flip the warm cheese over onto the bottom of the bowl and shape around the bowl.  Allow to cool.  Saute vegetables and garlic in olive oil in a skillet until tender and spinach is wilted, add the basil, oregano, salt and pepper and add the chicken back in to re-heat.  Drain the fettuccini well and toss with the chicken and vegetables.  Place parmesan bowl on a plate, fill with the chicken and fettuccini and drizzle with a little olive oil.

Diners can just break off pieces of the parmesan bowl as desired instead of grating cheese on top of the pasta.

* A co-worker suggested a parmesan bowl would also be perfect for serving a Caesar Salad!

Thanks to Down to Earth Whole Foods on Grant Ave. in Endicott for sponsoring Foodie Fridays.  Spring is here and that means some early produce. Check with Down to Earth often to see what chemical free, wholesome foods are coming in!