Anchorage Pasta Poulet

posted by luvcookin 03-12-99 10:58 PM

The Anchorage Pasta Poulet

2 large chicken breasts (about 8 ounces each) boned, skinned and cut into thin strips)
16 large shrimp (26 to 30 count), cleaned, deveined
Flour to dust shrimp and chicken
1/2 cup olive oil
2 teaspoons chopped garlic
Salt to taste
White pepper to taste
1 cup dry white wine
4 cups sliced fresh mushrooms
16 plum tomatoes, cut into wedges
Chopped fresh parsley to taste
1/4 cup clam stock
1 pound fresh linguine, cooked and held warm

Dust chicken and shrimp with flour and set aside.

In large saute pan, heat oil over medium heat.

Add chicken and sear 1 minute on each side or until done.

Add shrimp and garlic and saute, stirring constantly, 1 1/2 minutes, turning shrimp after 45 seconds.

Add salt, pepper and wine and cook to reduce for 2 minutes.

Add mushrooms, tomatoes, parsley and stock and cook 2 minutes longer.

Toss with hot pasta. Makes 4 servings.

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