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Ingredientes
- 1 lb fresh chicken tenders
- 1/4 c. extra virgin olive oil
- 1/2 lb bay shrimp
- 1/2 c. diced shallots
- 1/2 c. Marsala wine Salt to taste Freshly-grnd black pepper to taste
- 2 c. chicken stock
- 1 quart light cream
- 10 x basil leaves julienned
- 1 lb linguini pasta
- 4 whl basil leaves
Direcciones
- Saute/fry chicken tenders in 2 Tbsp. of the extra virgin olive oil, salt and pepper lightly. When done, they turn a light brown color. Set aside.
- Flash cook bay shrimp in boiling water for 2 min. Drain and set aside.
- Sauce: Saute/fry shallots in 1 Tbsp. of the remaining extra virgin olive oil till translucent/soft. Use 8- to 10-inch saute/fry pan. Deglaze pan with Marsala wine. Add in one healthy pinch of salt and pepper, add in chicken stock. Mix well. Add in cream and reduce liquid to 1/2 the amount. Add in julienned basil.
- Prepare pasta: in small stock pot, put 3 qts of water with the remaining extra virgin olive oil. Bring to boil, add in linguini pasta, stir, cook, preferably al dente.
- Place linguini pasta, approximately 4 ounces on plate. Arrange prepared chicken tenders around and on top of pasta, 4 to 5 per serving. Ladle sauce over top of the chicken tenders and pasta. Crown with 1/4 of the prepared bay shrimp. Garnish with 1 whole basil leaf, placed on top of bay shrimp.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 674g | |
| Recipe makes 4 servings | |
| Calories 1388 | |
| Calories from Fat 712 | 51% |
| Total Fat 80.54g | 101% |
| Saturated Fat 34.95g | 140% |
| Trans Fat 0.0g | |
| Cholesterol 291mg | 97% |
| Sodium 887mg | 37% |
| Potassium 1050mg | 30% |
| Total Carbs 114.45g | 31% |
| Dietary Fiber 5.4g | 18% |
| Sugars 3.79g | 3% |
| Protein 51.14g | 82% |
