Chickenshrimp Veggie Pasta In Cream Sauce Food

CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE

Steps:

• In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes. , Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes., Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.

CHICKEN/SHRIMP VEGGIE PASTA IN CREAM SAUCE

Steps:

• Cut Chicken into bite-size chunks, clean shrimp and sprinkle both with cajun seasoning, pepper, garlic powder, and any other spices that you like on chicken (I used garlic powder, chipotle Mrs. Dash, a little creole seasoning, cracked peppercorns, and a dash of hot sauce). Saute chicken in skillet with just enough olive oil or cooking spray to keep it from sticking, set aside. Saute shrimp in a small amount of olive oil or butter, saute one side and then flip this is really quick so be careful not to overcook them or they will be gross. Cut up the zuccini in bitesize chunks/strips (like they do at the japanese restaurant), dice peppers into really small pieces, slice mushrooms, and saute all veggies in skillet with olive oil, spices and fresh garlic just until they are slightly tender, do not overcook them, they are better with a slight crunch (use a garlic press to get all the garlic and juice into the veggies). Set veggies aside. Go ahead and boil your noodles now. Now make the sauce, you can technically do all this simultaneously if you have enough skills, take a carton of heavy whipping cream and spices (italian seasoning, garlic powder, etc and pour into skillet and heat on low-medium stirring with a whisk, sprinkle in some grated Parmesan cheese or your favorite cheese (don't use much, maybe only like 1/4 cup at most). Make a quick rue using about 1/2 flour and cold water whisking really fast to get the lumps out. Pour the rue mixture along with about 1/2-1 cup of milk into the cream. Make it come to a slight boil to thicken up and then reheat the veggies/meat if they are cold and add the pasta, veggies, meat to the sauce and toss. Serve on a plate and top with the diced roma tomato, green onions, and a sprinkle of real bacon bits. DELICIOUS! It is really good reheated too, just pour some extra milk in the container before you put it in the fridge to keep it from drying out.
• This is great served with a side salad, breadsticks or garlic toats, and wine.

GARLICKY CHICKEN AND SHRIMP CREAM SAUCE PASTA DINNER

Steps:

• Melt butter in a large saucepan, add garlic, red pepper and cubed chicken. Sauté until the chicken is no longer pink.
• Sprinkle flour over the sautéed chicken and continue cooking, scraping up the browned bits from the chicken, until the flour just starts to turn a light brown. Add remaining seasonings and the chicken broth, stirring until sauce thickens.
• Add cream cheese, cheddar and green chilies to the sauce. Stir until the sauce is smooth and heated through. Add shrimp, stirring gently again until the shrimp are heated as well. Serve sauce over cooked linguine or gentle fold linguine into the sauce to serve.

CHICKEN & SHRIMP PRIMAVERA

Steps:

• Cook pasta as directed on package.
• While pasta is cooking, in a skillet heat oil, and add seasoned chicken.
• Cook until no longer pink. Remove from skillet and set aside.
• Add shrimp and cook until done (just when it turns pinkish). Remove and add to chicken.
• Sauté pepper and onion and garlic and set aside.
• In a saucepan mix together olive oil, butter, flour, milk, cream and parsley. Bring to a slight boil and let simmer for approximately 5 minutes; stir in tomatoes.
• Stir in meat and vegetables and mix in pasta. Mix until well coated and serve with tomato basil mozzarella cheese (Sargento).

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.

CREAMY CHICKEN AND SHRIMP ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
• Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
• Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.