Pasta with Grilled Chicken, Shrimp and Pink Sauce
2 chicken breast
¼ lb fresh shrimp, peeled
Dash of seafood seasoning
Choice of herbs
4 oz. whole sun-dried tomatoes, chopped
4 oz. roasted red peppers, chopped
Garlic, finely chopped
14 oz. heavy cream
1 tablespoon butter or margarine
Parsley, chopped
1 lb. fettuccini
Quickly marinate (20 minutes) two chicken breast in olive oil and fresh or dried herbs. I always have a ton of fresh herbs leftover when I cook. I dehydrate them and make my own mixed dried herb mix. It’s basically, thyme, basil, parsley and oregano.
Grill them until the juices are clear. Chicken should be cooked to 170 degrees internal.
Season the shrimp with a dash of seafood seasoning, refrigerate for at least 20 minutes.
Sauce
Melt 1-tablespoon butter or margarine in a large skillet.
Add the roasted red peppers, sun-dried tomatoes, and garlic and sauté
Once the garlic has browned, coat with some flour. This will help thicken the sauce.
Add the heavy cream while stirring well. As the sauce thickens add in the chicken.
Last, add the shrimp and chopped parsley
Serve over fettuccini
