Creamy Tarragon Chicken Pasta Delight
Indulge in a culinary experience with this Creamy Tarragon Chicken Pasta Delight, a masterpiece of flavors and textures. This dish brings together grilled chicken, harmoniously blended with a rich and creamy sauce crafted from white wine, half-and-half, and Asiago cheese. The delicate sweetness of caramelized shallots melds perfectly with fresh spinach, earthy mushrooms, and the tangy essence of sun-dried tomatoes, all crowned with a hint of fragrant tarragon. The fettuccine, coated in this luscious sauce, creates a dish that's not only exquisite but also deeply satisfying. It is perfect for a weeknight dinner or a special occasion, best enjoyed in generous bowls alongside crusty Italian or French bread and a crisp glass of dry Marsala or your favorite white wine. Treat yourself to a meal that you'll remember and savor.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Fettuccine
12 ounces (Cooked according to package instructions)
Salt
1 tablespoon (For boiling pasta)
Water
5 quarts (Boiled for cooking pasta)
Boneless Skinless Chicken Breasts
6 ounces (Grilled and sliced)
Butter Flavored Oil
3 ounces (For sautéing shallots)
Shallots
3 ounces (Thinly sliced into rings)
Fresh Spinach
1/2 cup (Julienned into thin strips)
Mushrooms
6 large (Thinly sliced)
Sun-Dried Tomatoes
2 (Julienned into thin strips)
Tarragon
1/4 teaspoon (Dried or fresh)
Salt
1/2 teaspoon (To taste)
Fresh Ground Pepper
1/4 teaspoon (To taste)
White Wine
6 ounces (Dry Marsala recommended)
Half-and-Half or Heavy Cream
10 ounces (To create the sauce)
Asiago Cheese
6 ounces (Grated to mix into pasta)
Instructions
1
Preheat your George Foreman grill to 360°F.
2
In a large pot, bring 5 quarts of water to a rolling boil. Once boiling, add the tablespoon of salt and the fettuccine. Cook according to package instructions until al dente. Drain the pasta well and cover to keep warm.
3
Place the chicken breasts on the preheated grill. Close the lid and cook for 15-20 minutes, or until fully cooked through. Test for doneness with a knife, then remove and let cool slightly before slicing into 1-inch pieces.
4
Prepare your vegetables: thinly slice the shallots, julienne the spinach, mushrooms, and sun-dried tomatoes, placing them into separate bowls.
5
In a large skillet, heat 3 ounces of butter-flavored oil over high heat. Add the shallots and reduce the heat to medium, allowing them to caramelize while stirring occasionally for about 5-7 minutes until golden.
6
Once caramelized, add the spinach, mushrooms, sun-dried tomatoes, sliced grilled chicken, tarragon, salt, and pepper. Sauté for an additional 1-2 minutes to combine flavors.
7
Pour in the white wine, enhancing your sauce with its depth; stir and allow it to sauté for 2 minutes.
8
Reduce heat to medium and slowly add the half-and-half or cream. Let it simmer gently for a few minutes while stirring to fully incorporate the ingredients. Avoid high heat to prevent curdling.
9
Warm the cooked fettuccine under hot water for about 10 seconds, drain well, and add it to the skillet. Toss with tongs to ensure every strand is coated with the creamy sauce and heated through.
10
Remove from heat and incorporate the Asiago cheese, mixing thoroughly until it melts into the sauce.
11
Transfer the pasta to a large serving bowl, ensuring to include all the delicious juices. Garnish with chopped parsley before serving.
12
Serve in generous bowls, allowing ample sauce for dipping crusty bread. Enjoy this delightful culinary experience!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Tarragon Chicken Pasta Delight?
It is a rich pasta dish featuring grilled chicken, fettuccine, and a creamy sauce made with white wine, half-and-half, and Asiago cheese, accented with tarragon and sun-dried tomatoes.
What type of pasta is best for this recipe?
The recipe specifically calls for 12 ounces of fettuccine, which should be cooked until al dente.
How should I cook the chicken?
The chicken breasts should be cooked on a George Foreman grill preheated to 360°F for 15-20 minutes.
How big should the chicken pieces be cut?
After grilling and cooling slightly, the chicken should be sliced into 1-inch pieces.
What kind of oil is used for sautéing the shallots?
The recipe uses 3 ounces of butter-flavored oil to caramelize the shallots.
How do I prepare the shallots?
You should thinly slice 3 ounces of shallots into rings before caramelizing them.
How long does it take to caramelize the shallots?
The shallots should be sautéed over medium heat for approximately 5-7 minutes until they are golden.
How should the fresh spinach be prepared?
One-half cup of fresh spinach should be julienned into thin strips.
How many mushrooms are needed for this dish?
The recipe requires 6 large mushrooms, which should be thinly sliced.
How should I prepare the sun-dried tomatoes?
Two sun-dried tomatoes should be julienned into thin strips.
Can I use fresh or dried tarragon?
Yes, you can use 1/4 teaspoon of either dried or fresh tarragon.
What type of wine is recommended for the sauce?
A dry Marsala is the recommended white wine for this recipe to add depth to the sauce.
How much white wine is required?
The recipe calls for 6 ounces of white wine.
What type of cream should I use for the sauce?
You can use 10 ounces of either half-and-half or heavy cream.
How do I prevent the cream from curdling?
To prevent curdling, avoid using high heat once the cream has been added to the skillet.
What kind of cheese is added to the pasta?
Six ounces of grated Asiago cheese are mixed into the pasta until melted.
When should the cheese be added?
The Asiago cheese should be incorporated after the skillet is removed from the heat.
How much salt is used for the pasta water?
One tablespoon of salt is added to the 5 quarts of boiling water for the fettuccine.
What is the recommended garnish?
The finished dish should be garnished with freshly chopped parsley.
How do I ensure the pasta stays warm before mixing?
Warm the cooked fettuccine under hot water for about 10 seconds and drain well before adding it to the skillet.
What should I serve with this pasta?
It is best served in generous bowls with crusty Italian or French bread for dipping in the sauce.
What drink pairs well with this meal?
A crisp glass of dry Marsala or your favorite white wine is the perfect pairing.
How many ingredients are in this recipe?
There are 15 distinct ingredients used in this recipe.
How long do I sauté the vegetables and chicken together?
Sauté the spinach, mushrooms, tomatoes, and chicken for 1-2 minutes to combine flavors before adding wine.
How long should the wine simmer in the skillet?
Allow the wine to sauté with the other ingredients for approximately 2 minutes.
Is this recipe suitable for a special occasion?
Yes, its exquisite flavors and rich textures make it perfect for both weeknight dinners and special occasions.
What temperature do I boil the water at?
The water should be brought to a rolling boil before adding the salt and pasta.
How much ground pepper is needed?
The recipe calls for 1/4 teaspoon of fresh ground pepper, or to taste.
Should I include the juices from the skillet when serving?
Yes, you should transfer the pasta to a large serving bowl ensuring all the delicious juices are included.
Can I use boneless skinless chicken breasts?
Yes, the recipe specifically uses 6 ounces of boneless skinless chicken breasts.