Grill Chicken Broccoli Alfredo

Place chicken breast and 1 cup of Kraft Sun Dried Tomato Salad Dressing in a gallon zip lock bag and marinade 4 - 8 hours.

n a medium sauce pan cover broccoli florets with water. Bring to a boil and cook till tender crisp. Drain well. Cover and keep warm.

Bring a large pot filled half way full with water to a full boil. Once boiling cook your fettuccine noodles till tender. Drain well.

In a medium sauce pan place 1 stick of butter, 1- 8oz. brick cream cheese cubed, and 3/4 cup Parmesan cheese. Place pan over medium-low heat. Stir constantly until butter, cream cheese and Parmesan cheese melt and blend together. Once blended,stir in milk and white wine till smooth and creamy. If sauce is too thick add more milk till you have reached a desired consistency. Thick or thin depending on your particular taste.

Grill chicken until juices run clear. Cut the chicken breast into 1/4 inch thick slices.

In large serving dish or casserole dish, layer the noodles then the broccoli florets. Pour the Alfredo sauce over the noodles and broccoli. Lay the sliced grilled chicken breasts on top and sprinkle with more grated Parmesan cheese. Best when served immediately. You can keep warm in the oven till ready to serve but, no longer than 30 minutes.