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The Gratest Chicken Basil Alfredo
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Pound out the thick part of the chicken breasts to even out the thickness. This will ensure better cooking.
  2. Season both sides of the chicken with salt and pepper.
  3. In a large skillet, heat 1 tbls Olive oil and 2 tbls butter over medium heat until the butter foam subsided. Sear chicken 4 minutes on each side
  4. Remove chicken from skillet and set on a plate to rest. Pour out the extra fat.
  5. Turn a skillet on medium low heat. Add butter and cream and whisk while butter is melting to combine.
  6. Add Parmesan in three intervals while whisking making sure the cheese has incorporated into the sauce.
  7. Grate about 1/8 tsp of fresh nutmeg with the GRATEST, and add to sauce.
  8. Turn skillet to low heat and occasional stir sauce to make sure it doesn't separate.
  9. Slice the chicken and add back to the sauce.
  10. Get a pot of water to a boil and add salt.
  11. Add pasta into boiling water and stir the water so the pasta doesn’t stick. Cook pasta al dente. (3-4 minutes with fresh pasta. Two minutes less than the packaging instructions for dry pasta.)
  12. Add grated garlic, salt, and white pepper into Alfredo sauce. Stir well to evenly distribute garlic. Taste for seasoning.
  13. As the pasta is getting to al dente turn Alfredo sauce to medium heat and ladle half cup of boiling pasta water into skillet and mix. This will ensure a creamier final product.
  14. Add finely chopped basil to the sauce.
  15. When pasta is al dente, immediately transport it into Alfredo sauce and begin mixing so the pasta can absorb the sauce while it finishes cooking. About 2-3 minutes.
  16. Serve immediately.
Optional
  1. Add fresh crushed black pepper when the pasta is on the plate.

 

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The Gratest Pasta Alfredo
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Optional
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Optional
Instructions
  1. Bring a pot of salted water to a boil for pasta.
  2. For the sauce, turn a skillet on medium low heat. Add butter and cream and whisk while butter is melting to combine.
  3. Add Parmesan in three intervals while whisking making sure the cheese has completely melted into the sauce.
  4. Grate about 1/8 tsp of fresh nutmeg with The Gratest, and add to sauce.
  5. Turn skillet to low heat and occasionally stir sauce to make sure it doesn’t separate.
  6. Get a pot of water to a boil and add salt.
  7. Add pasta into boiling water and stir the water so the pasta doesn’t stick. Cook pasta al dente. (3-4 minutes with fresh pasta. Two minutes less than the packaging instructions for dry pasta.)
  8. Add grated garlic, salt, and white pepper into alfredo sauce. Stir well to evenly distribute garlic. Taste and correct seasoning if needed.
  9. As the pasta is getting to al dente turn alfredo sauce to medium heat and ladle half cup of boiling pasta water into skillet and mix. This will ensure a creamier final product.
  10. When pasta is al dente, immediately transport into alfredo sauce and begin mixing so the pasta can absorb the sauce while it finishes cooking. About 2-3 minutes.

 

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The Gratest Red Sauce
Inspired by Marcella Hazan with a Gratest twist!
Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Instructions
  1. Pour the whole can of San Marzano tomatoes into a sauce pot with the butter and halved onion. Turn heat on to a low simmer for 30-40 minutes stirring occasionally.
  2. 2 minutes before serving, add the Gratest garlic to the pot and stir.
  3. Toss with pasta or use with The Gratest Chicken Parmesan!