Fettuccine Alfredo with Smoked Chicken and Peas

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp ground black pepper
  • 1/4 cup butter
  • 3 cloves garlic, minced
  • 1/2 brick of cream cheese
  • 1/3 cup parmesan cheese
  • 1 cup half and half cream
  • 1 cup frozen peas
  • 5-6 cups of cooked fettuccine pasta
  • 3 tbsp fresh parsley, minced

Directions

  1. Mix together the salt, garlic powder, oregano and black pepper. Rub all over the chicken breasts. Place them on a smoker rack.
  2. Set your Bradley Smoker to 121°C (250°F) using Wood Bisquettes of choice.
  3. Smoke the chicken until they reach an internal temperature of 74°C (165°F). Cut the Chicken breasts into small chunks (around 1/2 – 1 inch cubes).
  4. In a saucepan melt the butter then add garlic. Sauté for a few minutes.
  5. Stir in the cheeses and cream. The cream cheese will melt and and blend into the cream creating a smooth sauce.
  6. Add the frozen peas and let the sauce simmer, just under the boiling point, for 5 more minutes.
  7. Stir in the cooked pasta, cubed chicken breasts and parsley. Serve.

Recipe Compliments Bradley Smoker