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Chicken/ Shrimp and Pasta |
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1 ½ Lb chicken |
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1 Lb Shrimp- Medium (Tiger) |
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20 Spears asparagus |
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10 Sundried tomatoes |
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1 cup white wine |
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1Lb pasta |
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¼ stick butter |
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3Tsp olive oil |
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5 cloves garlic |
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2 lemons |
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black pepper |
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In a large skillet sauté butter, olive oil, and garlic. Cut chicken into bite size pieces and add to sauté- shake black pepper over chicken generously. |
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Add 20 asparagus shreds, add white whine. On a low heat simmer for 10 minutes. |
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Add shrimp and continue to simmer until shrimp turn pink. |
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Cook1 Lb of pasta. |
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Sauce: Soak 10 sundried tomatoes in |
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1-cup hot water for 15 minutes. In a |
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blender add tomatoes and water, 10 |
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2 in. pieces of asparagus stalks, 2tbs |
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olive oil, 2 cloves of garlic, 1 tsp black |
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pepper, 1 tbs.of salt, ½ cup of milk- |
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blend until creamy. |
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Pour into saucepan on low heat and |
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bring to boil. Reduce and simmer for |
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10 minutes. |