CHICKEN & SHRIMP PRIMAVERA

Chicken & Shrimp Primavera image

Provided by AFWifey

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

1/2 lb skinless chicken breast, cubed
1/2 lb shrimp, peeled, deveined
8 ounces penne pasta
1/4 cup butter
1 cup milk
1/2 cup heavy cream
1 tablespoon flour
1 garlic clove, minced
1 tablespoon olive oil
1/4 cup vegetable oil
1/2 cup petite diced tomato
1/2 cup chopped yellow onion
1/4 cup green pepper
1/2 teaspoon parsley
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon white sugar

Steps:

Cook pasta as directed on package.
While pasta is cooking, in a skillet heat oil, and add seasoned chicken.
Cook until no longer pink. Remove from skillet and set aside.
Add shrimp and cook until done (just when it turns pinkish). Remove and add to chicken.
Sauté pepper and onion and garlic and set aside.
In a saucepan mix together olive oil, butter, flour, milk, cream and parsley. Bring to a slight boil and let simmer for approximately 5 minutes; stir in tomatoes.
Stir in meat and vegetables and mix in pasta. Mix until well coated and serve with tomato basil mozzarella cheese (Sargento).

Nutrition Facts : Calories 753, Fat 44.8, SaturatedFat 18.3, Cholesterol 199.2, Sodium 1190.1, Carbohydrate 57.1, Fiber 7.5, Sugar 3.4, Protein 32.5