Uncle Mike's Gnocchi Alfredo with Marinated Chicken Tenders

Adapted from Uncle Mike

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Course Mains

Servings 4

Ingredients

1 pound chicken tenders

For The Chicken Marinade:

½ cup rice wine vinegar
2 teaspoons honey
1 tablespoons Dijon mustard
2 tablespoons lemon juice
¼ cup olive oil
Kosher salt and freshly ground black pepper, to taste

For The Alfredo Sauce:

8 tablespoons unsalted butter
2 cups heavy whipping cream
2 cloves garlic, minced
1 1/2 cups Parmesan Reggiano, freshly grated
½ teaspoon nutmeg, freshly grated
freshly ground black pepper
1 pound gnocchi, al dente

Instructions

First, make the marinade for the chicken. Combine all marinade ingredients and add to a shallow dish. Place the tenders in the marinade. Cover and refrigerate and let sit 30 a minimum of 1-3 hours before grilling.
Bring a pot of salted water to a boil for your gnocchi.
To a hot grill, cook the chicken. Tent with foil and set aside to rest.
Add your pasta to the boiling water and cook until al dente. While the pasta is cooking, begin the alfredo sauce. Using a large sauté pan over low heat, melt your butter. Once melted, add the heavy whipping cream and minced garlic and bring to a slow simmer. Add the Parmesan Reggiano. Stir to melt it into the cream. Add freshly grated nutmeg, salt and black pepper to taste. Reduce heat and simmer for a few moments (30-45 seconds) until perfectly creamy.
Add pasta and serve with grilled chicken tenders on the side.

To Double.

Double the Alfredo sauce and triple the gnocchi. Double the marinade, and triple the chicken tenders.

Notes

Chef Uncle Mike Tip: NEVER top your finished pasta with additional parmesan cheese. It spoils the creaminess and makes the texture gritty. If you want more cheese….just add it to the recipe.