A little seafood and chicken changes the sauce to a nice change for that
Ingredients:
————
1/2 lb skinless, boneless chicken breast, cubed
1/2 lb raw shrimp, shelled & deveined
1 medium onion, diced
3 cloves garlic, minced
1 small green pepper, diced
1 small sweet red pepper, cut in strips
1 large (28oz) can whole Italian plum tomatoes
1/2 tsp hot red pepper flakes (more or less if you like)
1/4 tsp salt
oregano, marjoram & basil to taste (I use lots of spices)
Instructions:
————-
Sauté chicken and vegetables until chicken is firm and onions are
translucent.
Crush tomatoes lightly in your hands or food-processor and add to chicken & veggies with their liquid.
Simmer over low heat uncovered for 1/2 hour. Turn off heat, add the shrimp wait 10 minutes and serve over fettuccine or spaghetti.
The residual heat should cook the shrimp within 10 minutes. A dash of white wine when you add the shrimp adds a nice taste.
This is a thin sauce and won’t cling to the pasta! Ne sure NOT to rinse the pasta.
The post is brought to you by lekhonee v0.7
Related posts:
{ 0 comments… add one now }