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Shrimp and Chicken in White Sauce




Source of Recipe


newtimes


List of Ingredients




4 ounces marinated roasted red peppers
1 pound thin asparagus spears
1 cup heavy cream
10 garlic cloves--4 whole, 6 chopped
1 tablespoon olive oil
6 tablespoons butter
3 tablespoons fresh basil, finely chopped
sea salt and freshly ground pepper to taste
1 pound penne pasta
1/2 cup freshly grated Parmesan cheese
1/2 pound boneless, skinless chicken breast, julienned


Recipe



Cut asparagus into 1-inch slices and blanch in salted water for 1 minute; drain well. Bring cream to a boil in large saucepan with whole garlic cloves; simmer until cloves soften. Remove from heat.

Saute remaining garlic in another saucepan with olive oil until lightly browned, add butter and then slowly add cream. Bring to a boil, reduce heat and simmer until cream thickens. Quickly saute chicken until medium brown and add to cream mixture along with asparagus, peppers, shrimp, sea salt and pepper; simmer 3 minutes. Add cheese, toss all with firmly cooked penne pasta and top with basil.