Grilled Chicken Fettuccine Alfredo

Ingredients: 
1/2 Cup of Alfredo Sauce
6 small Cremini Mushrooms (stems removed)
3/4 Cup of fresh spinach
2 pcs Boneless Skinless Chicken
112 g fettuccine

* Kosher Salt
* Black Pepper 
* Garlic Powder
* Olive Oil
Recommended to cook the chicken on a Lodge Logic Rectangular Grill & Griddle Pan (Google Affiliate Ad)Preparation:
Salt, Pepper and lightly garlic the chicken. Heat up a griddle pan with a light spray of olive oil over medium heat. Cook chicken turning once per side for grill marks. After 4 - 6 minutes (or until cooked through depending on thickness) remove from griddle set aside and let rest.  When ready to serve, slice chicken into 3/8" or 1/2" wide strips against the grain on an angle. 

Chop spinach finely and mix in with Alfredo sauce in a small sauce pan over medium heat. Mix together to ensure that the spinach is well incorporated into the the sauce. 

Spray a small skillet with a light coating of olive oil and heat over medium/low heat. Slice mushrooms into 1/4" thick slices and saute with a light salting until mushrooms soften. Once cooked through, set aside. 

Boil water seasoned heavily with salt (should taste like the sea) and boil fettuccine until al dente.  Strain and set aside. 
Serving:
Plating: 
 Half of the serving of Fettuccine in the bottom of the plate/bowl. 
 Mix together with approx 1/8 cup of Alfredo sauce
 Half of the total chicken slices
 Half of the pan of mushrooms
 Remainder of the Alfredo sauce