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

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

FSD Resources