PASTA PORTOFINO

Pasta Portofino image

Provided by Beeks

Categories European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Previous Next

2 tablespoons oil
4 green onions, chopped
1 cup sliced mushrooms (8)
1/2 lb shrimp, fresh or frozen and thawed
1/2 lb boneless chicken, cut in strips
1 cup snow peas
1/4 cup dry white wine
1/2 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 tomatoes, peeled,seeded and chopped
2 cups uncooked pasta (small shells or rotini)
grated parmesan cheese

Steps:

In a large frying pan, cook mushrooms and onions in oil over medium heat for 5 minutes.
Add the shrimp and cook until it turns pink about 2-3 minutes.
With a slotted spoon,remove the mixture from the pan and set aside.
Cook the chicken in the same pan for 5 minutes add more oil if there's not enough.
Add the snow peas and let cook 3-4 minutes.
Put the shrimp mixture back into the pan.
Add the wine to the pan and deglaze.
Stir in the cream,salt,thyme,pepper and tomato.
Let sauce simmer for 5 minutes for until it has slightly thickened.
Cook pasta.
Spoon sauce over pasta and top with lots of parmesan.