Chicken & Shrimp Pasta

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.
Source: St. Andrews Estates North

More From FoodService Director

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

FSD Resources