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1
Bring a large pot of water to a boil and add salt.
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2
Cook the pasta according to the package directions.
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3
Cut the Perfect Grilled Chicken into strips.
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4
Heat over medium-high heat in a skillet until warmed through.
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5
In a saucepan or skillet over low heat, warm the cream and butter.
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6
Season with salt and pepper.
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7
Place half of the Parmesan into a large serving bowl.
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8
Pour the warm butter/cream mixture over the top.
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9
Drain the pasta and immediately pour it into the bowl.
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10
Toss a couple of times, and then sprinkle in the other half of the Parmesan.
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11
Toss to combine, thinning with pasta water if necessary.
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12
Top with the chicken slices.
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13
Delicious!
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14
Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
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15
Pound the chicken breasts to uniform thickness and add them to the marinade.
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16
Cover and marinate in the fridge for at least 8 hours.
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17
Heat a grill pan over medium-high heat.
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18
Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes.
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19
Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes.
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20
Let the chicken cool.
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21
Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.
