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Lindas Chicken Fandango

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Ingredients

Adjust Servings:
12 ounces fettuccine
1 tablespoon salt
5 quarts water
6 ounces boneless skinless chicken breasts, grilled
3 ounces butter flavored oil
1 (3 ounce) package 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

Nutritional information

1496
Calories
643 g
Calories From Fat
71.5 g
Total Fat
15.4 g
Saturated Fat
245.4 mg
Cholesterol
4295.1 mg
Sodium
141.8 g
Carbs
6.8 g
Dietary Fiber
5.8 g
Sugars
51.8 g
Protein
2017g
Serving Size

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Lindas Chicken Fandango

Features:
    Cuisine:

    This is good stuff. I made a couple of changes to suit our tastes. used some roasted red pepper in place of the sun-dried tomatoes. I really like how the flavor of the pepper went with the cream sauce. used chicken stock in place of the wine because DH detests anything made with wine. Also, I threw some Fontina on top with the Asiago and it was all creamy and melty. This is a great recipe creation and I love the name! I need to triple the recipe next time because there just wasn't enough. Made and Reviewed for Zaar Stars tag - Thanks! :)

    • 75 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Linda’s Chicken Fandango, Created for RSC #11 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? used dry Marsala wine for this dish I also used a George Foreman grill to do the chicken It is fine to use whole wheat pasta , This is good stuff I made a couple of changes to suit our tastes used some roasted red pepper in place of the sun-dried tomatoes I really like how the flavor of the pepper went with the cream sauce used chicken stock in place of the wine because DH detests anything made with wine Also, I threw some Fontina on top with the Asiago and it was all creamy and melty This is a great recipe creation and I love the name! I need to triple the recipe next time because there just wasn’t enough Made and Reviewed for Zaar Stars tag – Thanks! :), This is good stuff I made a couple of changes to suit our tastes used some roasted red pepper in place of the sun-dried tomatoes I really like how the flavor of the pepper went with the cream sauce used chicken stock in place of the wine because DH detests anything made with wine Also, I threw some Fontina on top with the Asiago and it was all creamy and melty This is a great recipe creation and I love the name! I need to triple the recipe next time because there just wasn’t enough Made and Reviewed for Zaar Stars tag – Thanks! 🙂


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    Steps

    1
    Done

    Turn the Grill on, and Set It at 360f.

    2
    Done

    Put 5 Quarts Water on to Boil For Pasta in a Large Pot. When Water Is Boiling Add the 1 T. Salt, Then Add the Fettuccine. Cook According to Directions on Box. Drain Well, and Set Aside. Cover.

    3
    Done

    Once Temperature Is Up to 360f, 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" Pieces. Set Aside.

    4
    Done

    Chop Shallots, Spinach, Mushrooms and Sun-Dried Tomatoes, and Put in Separate Dishes.

    5
    Done

    Add 3 Oz. of Butter Flavored Oil to a Lg. 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).

    6
    Done

    When Shallots Are Done Add Spinach, Mushrooms, Sun-Dried Tomatoes, Grilled Chicken, Tarragon, Salt and Pepper. Saute For 1-2 Minutes.

    7
    Done

    Add the White Wine, and Saute For 2 Minutes.

    8
    Done

    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.

    9
    Done

    Run Hot Water Over the Cooked Pasta For 10 Seconds, to Heat. Drain Thoroughly.

    10
    Done

    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.

    11
    Done

    Add Asiago Cheese, and Continue to Toss Until Cheese Is Completely Mixed in With the Pasta and Sauce.

    12
    Done

    Transfer to a Large Serving Bowl With All the Juices, and Sprinkle With Chopped Parsley.

    13
    Done

    Serve in Large Spaghetti Bowls With Lots of Sauce So You Can Dip Your Bread in and Savor the Juices.

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    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

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