Linda's Chicken Fandango
November 30, 2011
"This is a dish I created during a cooking challenge that I entered. Creamy pasta in a luscious wine sauce, with grilled chicken pieces and flavors of shallots, sun-dried tomatoes, spinach, mushrooms, and tarragon. During the final stage Asiago cheese is added to bring it all together, and make this a dish to remember. Serve in large bowls, so you can get lots of sauce for dipping your bread into. May I suggest a nice crusty Italian or French bread, and a nice white wine to accompany this lovely dinner? I used dry Marsala wine in this dish. I also used a George Foreman grill to do the chicken. It is fine to use whole wheat pasta. Don't let all the ingredients scare you... It is really easy to prepare and on the table in less than 60 minutes, and the rewards are great. NOTE: You can add or substitute Fontina cheese for the Asiago, or use chicken stock in place of the wine with great results!"
- Serving Size: 1 (607.5 g)
- Calories 1078.4
- Total Fat - 48.9 g
- Saturated Fat - 28.8 g
- Cholesterol - 175.9 mg
- Sodium - 3425.3 mg
- Total Carbohydrate - 106.8 g
- Dietary Fiber - 15.1 g
- Sugars - 5.4 g
- Protein - 46.6 g
- Calcium - 662.2 mg
- Iron - 2.7 mg
- Vitamin C - 18.2 mg
- Thiamin - 0.4 mg
Turn the grill on, and set it at 360°F.
Put 5 quarts water on to boil for pasta in a large pot. When water is boiling add the 1 tablespoon salt, then add the fettuccine. Cook according to directions on box. Drain well, and set aside. Cover.
Once temperature is up to 360°F, place the chicken on the grill top and close the cover. Cook 15-20 minutes. Test with a knife to see if it is cooked all the way through. When chicken is done, cut it into thin strips horizontally (long way), then into 1 inch pieces. Set aside.
Chop shallots, spinach, mushrooms and sun-dried tomatoes, and put in separate dishes.
Add 3 ounces of butter flavored oil to a large skillet. Heat over high heat and add shallots, then turn down to medium, and let the shallots caramelize, stirring once in awhile, so they don't burn (about 5-7 minutes).
When shallots are done add spinach, mushrooms, sun-dried tomatoes, grilled chicken, tarragon, salt and pepper. Saute for 1-2 minutes.
Add the white wine, and saute for 2 minutes.
On medium heat, add the half and half/cream. Let simmer for a few minutes, stirring to incorporate everything. (You don't want the heat too high, or the half and half/cream may curdle). Set aside.
Run hot water over the cooked pasta for 10-20 seconds, to heat. Drain thoroughly.
Put pasta in the saute pan, and using tongs, mix pasta until well incorporated and covered with sauce. Place briefly over low heat to make sure it's heated through. Take off burner.
Add Asiago cheese, and continue to toss until cheese is completely mixed in with the pasta and sauce.
Transfer to a large serving bowl with all the juices, and sprinkle with chopped parsley.
Serve in large spaghetti bowls with lots of sauce so you can dip your bread in and savor the juices.
Tips & Variations
No special items needed.