Chicken & Shrimp Pasta

Source: St. Andrews Estates North
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Main Ingredient: Pasta, Poultry, Vegetables, Cheese, Bread
Menu Part: Entree
Cuisine Type: Italian
Serves: Six to eight servings

This dish is representative of a family cookout and has a great smokiness, according to Chef Jose Zuniga. 

Ingredients

16 oz. penne pasta
1 lb. chicken
Sea salt as needed
Cracked black pepper as needed
Olive oil as needed
4 oz. julienned Spanish red onions
4 oz. julienned green peppers
2 cloves garlic, chopped
1 lb. shrimp
2 oz. julienned sun-dried tomatoes
½ cup white wine
½ cup chicken stock
½ cup heavy cream
½ cup artichoke hearts
1 oz. capers
2 oz. Parmesan cheese
1 tbsp. fresh basil
1 tbsp. fresh parsley
Sea salt to taste
Pepper to taste
6 to 8 grilled baguette slices

Steps

  1. Bring to boil 2 quarts of water. Add pasta and cook until al dente. Set aside. 
  2. Season chicken with fresh cracked black pepper, sea salt and olive oil. Grill seasoned chicken for 5 to 8 minutes and set aside. 
  3. Sauté peppers, onions and garlic in olive oil until tender.
  4. Add shrimp. Continue to sauté for about 2 minutes, until shrimp turns pink.
  5. Add pasta, wine, chicken stock, cream, capers, artichoke hearts, sun-dried tomatoes and Parmesan cheese. Season to taste with fresh basil, parsley, salt and pepper. Garnish with two baguette slices per serving.