Ingredients:
1 lb raw shrimp, peeled and deveined ( medium or large)
4 boneless skinless chicken breasts, cut into bite sized pieces
2 tablespoons olive oil
2 garlic cloves, minced
1 medium onions, diced
1/4 cup minced fresh parsley or 4 teaspoons dried parsley
1 (8 ounce) cans tomato sauce
1/3 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
1 -2 teaspoon dried basil
1/4 teaspoon black pepper
8 ounces angel hair pasta
Directions:
In 12″ skillet over medium heat, add olive oil.
Add onion and garlic and cook until tender, stirring occasionally.
With a slotted spoon, remove onion and garlic to a small bowl.
In remaining drippings in skillet over medium high heat cook chicken pieces until slightly browned.
Add 3 T fresh or 3 t. dried parsley, onion, tomato sauce, chicken broth, salt, ground cayenne red pepper, basil, pepper and 1/4 cup water (feel free to replace this with 1/4 cup white wine).
Bring to a boil, reduce heat to low, cover and simmer 10 minutes.
Add shrimp, cover and simmer 5 minutes or until chicken and shrimp are tender.
Spoon into bowl and sprinkle with remainder of parsley.
Serve over angel hair pasta.
Sprinkle a little bit of grated parmesian cheese over the top for a little something extra!
Servings: 4
Time preparation: 15 min.
Time total: 35 min.