Number Of Ingredients 11 Steps:
Add the sliced chicken to a saute pan on medium heat and cook through. Set aside when cooked. Begin cooking pasta according to package directions. When the pasta is close to being finished, add butter to the same saute pan used to cook the chicken and melt on medium heat. Once the butter is melted, add shrimp, chicken, mushrooms, sundried tomatoes, onions, salt and pepper. Saute the mixture until shrimp and mushrooms are cooked. Shrimp should be pink. When the pasta is finished cooking, drain the excess water but don’t rinse it. Set aside. In the empty pot used to cook the pasta, add the cream, Romano cheese, and cayenne pepper. Let the cream reduce by half while stirring frequently. Add the meat and veggie mixture to the sauce and stir together. Add the pasta and stir all together. Serve and enjoy!
Time 35m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Season and grill the chicken breasts until done. Cool and slice into bite sized pieces. Add butter to a large sauté pan on medium heat. Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper. Saute mixture until shrimp and mushrooms are cooked. Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently. Meanwhile, cook pasta al dente according to package directions; drain excess water. Toss cooked pasta with contents of sauté pan. Serve.
Time 1h Yield 2 cup, 4 serving(s) Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F. Dredge the chicken breasts in blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until juices run clear. Slice in strips and set aside. In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add mushrooms,garlic and cook until mushrooms have released most of their liquid. Then add the sun-dried tomatoes and the chicken slices. Pour the white wine or chicken stock in the pan and scrape pan. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half. When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, 1/2 cup romano cheese, salt and pepper. Before serving open your artichoke hearts and slice in half. Drain well and put in pan, let cook til warm. I used the ready to serve artichoke hearts. Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
Number Of Ingredients 11 Steps:
Season and grill the chicken breasts until done. Cool and slice into bite sized pieces. 2 Add butter to a large sauté pan on medium heat. 3 Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper. 4 Saute mixture until shrimp and mushrooms are cooked. 5 Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently. 6 Meanwhile, cook pasta al dente according to package directions; drain excess water. 7 Toss cooked pasta with contents of sauté pan. Serve
More about “spicy shrimp and chicken pasta like carinos recipes”
Time 35m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
In a medium hot sauté pan melt butter and add shrimp, chicken, mushrooms, green onions and sun dried tomatoes. Sauté ingredients until shrimp are half cooked and other ingredients are hot. Add Alfredo sauce and Romano cheese. Bring sauce to a simmer and when shrimp are fully cooked add S&P and cayenne to taste. Toss all ingredients with penne pasta and serve in a warm plate.
