A Cooking Fool

Chicken and Shrimp Linguini

Posted By: The Fool
Date: Friday, January 13 2006, at 2:07 p.m.

"This recipe is a delicious and creamy dish with both shrimp and chicken. Serve with a loaf of crusty bread and a tossed green salad, if desired." Ingredients 1 pound linguini pasta 1/4 teaspoon ground nutmeg 1 pinch cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon ground black pepper 4 tablespoons butter 1/2 cup milk 1 cup heavy cream 2 tablespoons olive oil 2 cloves garlic, chopped 4 skinless, boneless chicken breast halves - cut into cubes 3/4 cup white wine 1 pound medium shrimp - peeled and deveined Bring a large pot of lightly salted water to a boil. Add linguini pasta and cook for 8 to 10 minutes or until al dente; drain. In a small bowl, combine nutmeg, cayenne pepper, onion powder and pepper; set aside. In a medium saucepan over medium heat, melt butter and add 1/2 of the spice mixture, milk and cream. Heat until sauce thickens; set aside. In a large skillet over medium heat, warm olive oil and add garlic, chicken, wine and remaining spice; cook until chicken is no longer pink. Remove chicken from pan and cook shrimp. Deglaze pan by adding some wine and heating it for 2 to 3 minutes; add the cream sauce and reheat if needed. Pour sauce over hot linguine and add chicken mixture and shrimp. The Fool

 

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Message: > "This recipe is a delicious and creamy dish with > both shrimp and > chicken. Serve with a loaf of crusty bread and a > tossed green salad, if desired." > Ingredients > 1 pound linguini pasta > 1/4 teaspoon ground nutmeg > 1 pinch cayenne pepper > 1/2 teaspoon onion powder > 1/2 teaspoon ground black pepper > 4 tablespoons butter > 1/2 cup milk > 1 cup heavy cream > 2 tablespoons olive oil > 2 cloves garlic, chopped > 4 skinless, boneless chicken breast halves - cut into > cubes > 3/4 cup white wine > 1 pound medium shrimp - peeled and deveined > Bring a large pot of lightly salted water to a boil. > Add linguini > pasta and cook for 8 to 10 minutes or until al dente; > drain. > In a small bowl, combine nutmeg, cayenne pepper, onion > powder and > pepper; set aside. > In a medium saucepan over medium heat, melt butter and > add 1/2 of > the spice mixture, milk and cream. Heat until sauce > thickens; set > aside. > In a large skillet over medium heat, warm olive oil > and add > garlic, chicken, wine and remaining spice; cook until > chicken is > no longer pink. Remove chicken from pan and cook > shrimp. > Deglaze pan by adding some wine and heating it for 2 > to 3 > minutes; add the cream sauce and reheat if needed. > Pour sauce > over hot linguine and add chicken mixture and shrimp. > The Fool
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