ONE-POT CHICKEN AND SHRIMP PASTA RECIPE BY TASTY
Here's what you need: pasta, medium shrimp, chicken breast, olive oil, paprika, fresh parsley, garlic, salt, ground black pepper, thai sweet chili sauce, mayonnaise, lemon juice, crushed red pepper, garlic, onion powder
Provided by Phoebe Simonson
Categories Drinks
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a bowl, mix all the ingredients for the sauce. Set aside.
- Cook pasta according to directions and drain. Set aside.
- Place shrimp and chicken in a bowl, add paprika, garlic, salt and pepper. Separate the shrimp to a different bowl.
- Heat up a large skillet on medium high heat, add 1 tbsp olive oil, add the chicken, and cook for about 10-12 minutes. Remove from the skillet and set aside.
- In the same skillet, cook the shrimp for about 8 minutes on medium high heat until done. Remove from heat and set aside.
- In a large bowl, combine the pasta, sauce, chicken and shrimp and mix.
- Garnish with parsley and serve.
Nutrition Facts : Calories 732 calories, Carbohydrate 68 grams, Fat 31 grams, Fiber 3 grams, Protein 41 grams, Sugar 11 grams
GRILLED SHRIMP AND CHICKEN PASTA
A wonderful creamy pasta in a delicious wine sauce, loaded with grilled shrimp and chicken. This recipe is similar to that of a famous steakhouse which shall remain anonymous! Don't be a 'chicken' - try it!
Provided by Joyce
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- In a small bowl, mix together the poultry seasoning, cayenne pepper, white pepper, onion powder, and garlic powder. Divide spice mixture in half.
- In a small skillet, melt butter over low heat. Slowly stir in cream and milk, and 1/2 of spice mixture. Continue cooking over low heat, stirring frequently, until slightly reduced and thickened to desired sauce consistency. Remove from heat, and set aside.
- Preheat grill to high heat. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and set aside.
- In a large skillet, heat olive oil over medium-high heat. Carefully stir in wine and remaining spice mixture. Place chicken breasts in the skillet, and cook for 16 to 20 minutes, or until no longer pink in center and juices run clear. Remove from heat and set aside.
- Lightly oil grill grate. Cook shrimp on preheated grill for 3 to 4 minutes, or until slightly opaque. Serve each chicken breast on a bed of linguine topped with grilled shrimp. Ladle generously with cream sauce. Garnish with Romano cheese, if desired. Enjoy!
Nutrition Facts : Calories 936.6 calories, Carbohydrate 88.5 g, Cholesterol 257 mg, Fat 39.2 g, Fiber 4.1 g, Protein 53.2 g, SaturatedFat 20.6 g, Sodium 307 mg, Sugar 6.2 g
PASTA WITH CHICKEN AND SHRIMP
Make and share this Pasta with Chicken and Shrimp recipe from Food.com.
Provided by Karen From Colorado
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine chicken broth, soy sauce, cornstarch and ginger in a small bowl and set aside.
- Cook pasta according to package instructions,drain and keep warm.
- While pasta cooks, coat a large skillet with the cooking spray.
- (add oil if necessary when cooking) Heat over med heat.
- Add green onions and garlic.
- Stir fry for 1 minute and remove from pan.
- Add squash to skillet.
- Stir fry for 2 minutes.
- Add sweet peppers to the skillet and stir fry 2 minutes more or until veggies are crisp tender.
- Remove veggies from skillet.
- Add chicken and shrimp to the skillet.
- Stir fry 2 or 3 minutes or until chicken is no longer pink and shrimp is opaque.
- Push chicken and meat from the center of the skillet.
- Stir the sauce and add to the center of the pan.
- Cook and stir until thickened and bubbly.
- Return veggies to the skillet.
- Stir all the ingredients together to coat with the sauce.
- Cook and stir about 1 minute more or until heated through.
- Serve hot chicken and shrimp mixture over pasta.
- Sprinkle with sesame seeds if desired.
JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
- While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
- Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
CHICKEN & SHRIMP FETTUCCINE
Saucy and special, this hearty pasta works as well for Wednesday night as it does for a Saturday dinner with company. You'll love the rich combination of bacon, chicken, shrimp and fresh baby spinach. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 483 calories, Fat 23g fat (11g saturated fat), Cholesterol 169mg cholesterol, Sodium 601mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 34g protein.
ANGEL HAIR PASTA WITH CHICKEN AND SHRIMP
Make and share this Angel Hair Pasta With Chicken and Shrimp recipe from Food.com.
Provided by ebbtide
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to directio.
- Whisk broth, soy sauce, cornstarch and ginger in a small bowl until well blended. Set aside.
- Heat olive oil in large skillet over mediium-high heat for 1 minute. Add onions and garlic and cook for one minute, stirring ocassionally. Remove from the skillet and set aside.
- Add squash to skillet- cook for 2 minutes. stirring frequently. Then, add peppers and cook for 2 more minutes, stirring frequently. Remove veggies from skillet and set aside. Add chicken and shrimp to skillet and cook for 3-4 minutes, until chicken no longer pink in center and shrimp turns pink. Push chicken and shrimp to the side of the skillet, stir broth mixture and pour into skillet. Cook 1 minute or until broth begins to thicken, stirring constantly. Mix in the cooked vegetables, cook 1-2 minutes, stirring constantly, until all is heated through.
- Drain pasta and place on plate, topping with the mixture.
- Enjoy.
Nutrition Facts : Calories 354.2, Fat 12.2, SaturatedFat 2.4, Cholesterol 70.6, Sodium 677.3, Carbohydrate 37.8, Fiber 2.7, Sugar 2.6, Protein 22.9
FUSILLI WITH SHRIMP AND PANEED CHICKEN
Categories Chicken Pasta Sauté Kid-Friendly Shrimp Pan-Fry Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place eggs in shallow bowl and beat to blend. Mix breadcrumbs, 1/3 cup parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl. Dip chicken into eggs, then into crumb mixture, turning to coat completely.
- Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until cooked through, about 4 minutes per side. Transfer to plate. Discard oil in skillet; add 1 tablespoon oil. Add shrimp; sauté over medium-high heat until just cooked through, about 3 minutes. Using slotted spoon, transfer shrimp to plate with chicken. Add wine to skillet; boil until reduced to 1/2 cup, about 2 minutes. Add cream; boil until sauce thickens slightly, about 3 minutes. Mix in cayenne and Parmesan.
- Cut chicken into 1/2-inch pieces. Return chicken, shrimp and any collected juices to sauce in skillet. Stir over medium heat until heated through.
- Meanwhile, cook fusilli in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta. Add to skillet; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with 2 tablespoons parsley and serve.
CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE
My kids love this creamy pasta. Whenever I make it, I know that they will happily clean their plates. -Joe Milholland, Smelterville, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 443 calories, Fat 20g fat (10g saturated fat), Cholesterol 133mg cholesterol, Sodium 472mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 30g protein.
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