Chicken And Shrimp A La Italiano Food

CHICKEN AND SHRIMP PASTA

Steps:

• Add the pasta to a pot of boiling water with 1 tbsp. of salt, and cook according to the package instructions, until al-dente. Drain, rinse, and set aside.
• While the pasta is cooking, place a large, non-stick skillet over medium-high heat. Add the olive oil, chicken, shrimp, and Cajun seasoning. Cook, stirring occasionally, for about 10 minutes, until the chicken and shrimp are just tender and cooked through. Remove the chicken and shrimp from the skillet.
• To the same skillet, add the bell peppers and onions. Cook for about 5 minutes, and remove the vegetables from the skillet.
• Add the wine and chicken broth and boil down until there is only 25% of the liquid left.
• Stir in the Half & Half, garlic, and Parmesan cheese and stir until just creamy and smooth. Let it come to a simmer without boiling.
• Stir in the vegetables, chicken, shrimp, and drained pasta, tossing until noodles are well coated in sauce.
• Garnish with chopped parsley, if desired.

GARLIC CHICKEN AND SHRIMP

Steps:

• Gather the ingredients.
• Lightly pound the chicken between sheets of plastic wrap to an even thickness. Cut the chicken into strips about 1 inch wide. If you are using chicken tenders, omit this step.
• To devein the shrimp, draw the tip of a small, sharp knife down the back of a shrimp. Remove the dark vein or coax it out with the knife. Repeat with the remaining shrimp. Rinse the shrimp under cold running water and then pat them dry with paper towels.
• In a large skillet over medium heat, melt the butter with the olive oil.
• When the butter stops foaming, add the garlic, basil, parsley, salt, and seasoning. Reduce the heat to medium-low and add the chicken.
• Stir the chicken for about 5 minutes until opaque and almost cooked through. Add the shrimp to the chicken and cook until opaque and pink, stirring, 3 to 5 minutes.
• Spoon the chicken and shrimp mixture over hot cooked pasta or rice for serving. Sprinkle with fresh chopped parsley, if desired.

CHICKEN & SHRIMP FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings., In the same skillet, saute chicken in reserved drippings until no longer pink. Remove and keep warm., Add the tomatoes, spinach, cream, sage and 1/4 cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted. Drain fettuccine and add to skillet. Stir in the chicken and shrimp; heat through. Remove from the heat. Sprinkle with bacon and remaining cheese.

CHICKEN ITALIANO

Steps:

• Heat oven to 375°F.
• Combine parmesan, parsley, oregano, garlic, and pepper.
• Dip chicken in melted butter, then in cheese mixture.
• Put in a shallow baking dish. Drizzle with remaining butter.
• Bake 25 minutes or until tender.

ITALIAN CHICKEN (OR SHRIMP) W/TOMATO CREAM SAUCE

Steps:

• Cook pasta.
• Cook chicken, onion& garlic in hot oil until no longer pink.
• Drain and return to pan.
• Stir in undrained tomatoes, sauce& seasonings.
• Bring to a boil, simmer uncovered until thickened (about 10 min.) Slowly add cream and stir constantly.
• Serve over pasta.
• You can garnish with black pepper and green onions.
• *To help thicken sauce, dredge chicken or seafood in flour prior to cooking it.

SHRIMP FRANCESE

Steps:

• Slice each shrimp along the back to open (butterfly) slightly. Whisk together eggs and cheese in a shallow dish; place flour in another shallow dish. Dredge shrimp lightly in flour, then coat completely in egg mixture.
• Whisk together broth, wine, and lemon juice; set aside. Heat a large skillet over medium-high heat. Swirl in oil, then butter. Cook shrimp in 2 single-layer batches, adding more oil between batches as needed, until golden, about 1 1/2 minutes on each side; transfer each batch to a plate when done. Pour broth mixture into skillet and cook, swirling skillet, until reduced by half, 1 to 2 minutes. Remove from heat, add lemon slices and parsley, and pour over shrimp. Serve immediately.