Tavern Chicken

2 boneless, skinless chicken breasts, pounded thin
1/2 bottle Lawry's Garlic & Herb marinade
3 thin slices of prosciutto
3 slices of provolone
1/2 pound fettuccine
1 (15oz) jar garlic alfredo sauce

Marinate chicken for 8 hours. Grill until almost done and top with prosciutto and provolone. Put the lid down on the grill and let the cheese melt for about 2 minutes. While chicken is grilling, cook pasta according to directions on box and heat alfreado sauce. Toss pasta and sauce.  Serve chicken over pasta and enjoy!