1. Rinse chicken breasts under cold running water, pat dry and set aside. 2. Combine lemon pepper, thyme, oregano and sage, blend well. Rub spice mixture on chicken breasts until each is well coated. Set chicken aside. 3. Boil 8-10 cups of water in pot, add pasta, once water returns to boil let pasta boil until cooked al dente (6-8 minutes). Drain pasta DO NOT rinse. Reduce heat to medium low, return pasta to pot, add alfredo sauce and heat until well warmed. 4. While water is heating to boil pre-heat over to 350 F, mix olive oil, garlic and chives, brush bageuette slices with mixture and place on a cooking sheet, toast in over until golden brown. 5. Grill chicken over medium heat until fully cooked ( 12-14 minutes) turning several times to prevent charring. 6. Arrange on plate and serve with salad of choice ( use 2-3 toasted garlic baguettes per plate). ---------------------------------------------------------------------------
Nutrition
Ingredients
