Garlic Shrimp & Chicken Pasta
2.5 ounces Herb Marinated Chicken (cut into cubes)
21-25 count Shrimp
½ cup Seasoned Flour
8 thin slices of Fresh Garlic
1 tbsp Olive Oil
2.5 oz. White Wine
2.5 oz. Chicken Stock
2 oz. Heavy Cream
2 Stalks Broccolini, Chopped
2.5 - 3oz Pre-cooked Tri-color Bowtie Pasta
Salt and Pepper to taste
Dash of Romano or Parmesan Cheese
- Heat oil in a pan on medium high heat with a tablespoon of olive oil, add garlic sauté until fragrant.
- Add floured chicken, sauté until brown on both sides, add shrimp, continue cooking an additional 30 seconds add Broccolini, then add wine, chicken stock, and heavy cream.
- Bring to boiling add pasta. Toss, serve in bowl. S+P to taste. Top with romano or parmesan cheese
Be sure to watch Chef Ian on WBIR if you are in the Knoxville area every Friday at noon!