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Uncle Mike's Gnocchi Alfredo with Marinated Chicken Tenders

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Course Mains
Servings 4

Ingredients
  

For the chicken
  • 1 pound chicken tenders
For the chicken marinade
  • ½ cup rice wine vinegar
  • 2 tsp honey
  • 1 tbsp Dijon mustard
  • 2 tbsp lemon juice
  • ¼ cup olive oil
  • Kosher salt and freshly ground black pepper, to taste
For the alfredo sauce
  • 8 tbsp butter
  • 2 cups heavy whipping cream
  • 2 cloves garlic, minced
  • 1 cup Parmesan Reggiano, freshly grated
  • ½ tsp nutmeg, freshly grated
  • freshly ground black pepper
  • 1 lb gnocchi, al dente

Instructions
 

  • First, make the marinade for the chicken. Combine all marinade ingredients and add to a plastic bag. Place the tenders in the marinade. Refrigerate and let sit 2-4 hours before grilling.
  • Bring a pot of salted water to a boil for your gnocchi.
  • To a hot grill, cook the chicken. Set aside.
  • 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 medium-low heat, melt your butter. Once melted, add the heavy whipping cream and minced garlic and bring to a boil. As soon as it comes to a boil, slowly sprinkle the Parmesan Reggiano, stirring 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.