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Linda's Chicken Fandango

Here's how you make Linda's Chicken Fandango
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  • Servings: 3
  • Prep: 20m
  • Cook: 35m
  • The following recipe serves 3 people.

Ingredients

The ingredients are:
  • 12 ounces dry fettuccine pasta
  • 1 tablespoon salt
  • 5 quarts water
  • 6 ounces boneless skinless chicken breasts (grilled)
  • 3 ounces butter flavored oil
  • 1 package (3 ounce) shallots (thinly sliced into rings, caramelized)
  • 1/2 cup fresh spinach (julienned into thinly sliced strips)
  • 6 large mushrooms, thinly sliced
  • 2 sun-dried tomatoes (packed in oil, julienned into thin strips horizontally, then cut in half)
  • 1/4 teaspoon tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 6 ounces white wine
  • 10 ounces half and half (or 10 ounces heavy cream)
  • 6 ounces Asiago cheese
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Turn the grill on, and set it at 360°F.

  • Step 2: 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.

  • Step 3: 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.

  • Step 4: Chop shallots, spinach, mushrooms and sun-dried tomatoes, and put in separate dishes.

  • Step 5: 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).

  • Step 6: When shallots are done add spinach, mushrooms, sun-dried tomatoes, grilled chicken, tarragon, salt and pepper. Saute for 1-2 minutes.

  • Step 7: Add the white wine, and saute for 2 minutes.

  • Step 8: 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.

  • Step 9: Run hot water over the cooked pasta for 10-20 seconds, to heat. Drain thoroughly.

  • Step 10: 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.

  • Step 11: Add Asiago cheese, and continue to toss until cheese is completely mixed in with the pasta and sauce.

  • Step 12: Transfer to a large serving bowl with all the juices, and sprinkle with chopped parsley.

  • Step 13: Serve in large spaghetti bowls with lots of sauce so you can dip your bread in and savor the juices.


We hope you enjoy this recipe!

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