2 Large Chicken breasts
5 tbsp grass fed butter
⅓ cup extra virgin olive oil
2 cloves minced garlic
1 tspn onion powder
¼ cup parmesan cheese
1 tspn black pepper
2 tbsp Flatiron Pepper – Hatch Valley Green
- Grill both chicken breasts over an open flame until the chicken is 165 degrees at the thickest point. Lightly season with salt and pepper.
- To a shallow pan, add butter, olive oil, black pepper, Hatch Valley Green and Minced Garlic, and heat for 2-3 minutes while stirring on medium heat, just enough to release some flavor from the dry ingredients and sweat the garlic. Add in fully cooked pasta and stir to incorporate the oil and butter throughout. Then, add in the onion powder and the Parmesan cheese and stir again.
- Plate pasta, and serve the sliced, grilled chicken on top. Top with a little more Parmesan cheese olive oil, and a few shakes of Flatiron Pepper – Hatch Valley Green to taste.