Sunday, December 5, 2010

Spicy Chicken and Shrimp Milano

I love this Recipe, I had posted it last March, but I made it again today and revamped my post... I found it on and then tweaked it a bit so it tastes almost like Carino's Spicy Chicken Ramano.. That's my favorite thing to get when we eat at Johnny Carino's. If you don't like shrimp or artichokes, just leave them out of the recipe. The original recipe was just for chicken, but I like to experiment and create recipes that taste like my favorite things at restaurants. MMMMmmmm....

Spicy Chicken  and Shrimp Milano
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped **(see note below)
1 cup chicken broth, divided
1 Pint heavy cream (2 cups)
1/2 cup grated parmesan cheese
1 pound skinless, boneless chicken Breasts, cut into bite size pieces
1 pound raw shrimp, peeled and deveined
Cajun Seasoning to taste (I use Tony Chachere's Original Creole Seasoning.)
a dash of cayenne pepper
salt and pepper to taste
2 tablespoons vegetable oil
1 can Artichoke hearts (if desired)
2 tablespoons chopped fresh basil
Parmesan cheese
8 ounces dry fettuccini pasta (or bowtie pasta works too)

1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium/low heat until the sauce is thick enough to coat the back of a spoon. Be careful not to simmer this on too high of heat, that will make the cream break up and curdle, simmer on a low heat. Add the parmesan cheese and continue simmering on very low heat until chicken is ready.
2. While sauce is cooking, sprinkle the chicken with Cajun seasoning, a dash of cayenne pepper and  black pepper (Tony Chachere's is salty so don't use too much, use it like you would regular salt). In a large skillet over medium heat, warm oil and saute chicken. Cook , and stir occasionaly, until chicken is no longer pink inside and the meat feels springy-about 10 minutes . When the chicken is almost done, add the shrimp. This usually takes about 4 -5 minutes to cook through.
3. Add the remaining 1/4 cup chicken broth to the skillet and bring to  a boil; stirring the pan juices. Add Artichoke hearts and continue to simmer until Artichokes are warm. Reduce the heat slightly and add  the cream sauce; stir in basil and adjust seasonings to taste. If you like it a little more spicy add a dash of cayenne pepper.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, add to the chicken and sauce mixture and toss to coat.
5. You can transfer this to a serving dish and sprinkle with parmesan cheese. Enjoy!

Goes great with breadsticks and salad with my almost famous salad dressing!

**Use the dry packaged sun-dried tomatoes ( I find them in the produce area of Walmart) instead of the tomatoes packed in olive oil.

No comments:

Post a Comment