Chicken and Shrimp Arreganate |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Chicken breast and shrimp in a fresh tomato creamy white wine sauce with melted mozzarella served on corkscrew pasta. Romeo's Pizza in Plainsboro, NJ has been serving this dish for at least 20 years. I used to order it for lunch when I worked nearby. Now that I'm thousands of miles away, I decided to try to recreate it. It's pretty close to the original. Ingredients:
1/2 lb rotelle pasta (corkscrew) |
1 lb chicken breast |
12 raw shrimp |
1/4 cup flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon paprika |
3 tablespoons olive oil |
1 small onion, chopped |
4 garlic cloves, minced |
3 tomatoes, chopped |
2 tablespoons fresh basil, chopped |
1/2 cup chicken broth |
1/2 cup white wine |
1/2 cup heavy cream |
1/4 cup parmesan cheese, shredded |
1 cup mozzarella cheese, shredded |
salt |
pepper |
Directions:
1. Cook Rotelli pasta according to box directions.
2. Slice chicken in thin chunks.
3. Combine flour, salt, pepper and paprika on a plate.
4. Dredge chicken in flour mixture.
5. In a large frying pan, heat oil and brown chicken, 2 minutes each side. Set chicken aside on a platter.
6. Into the same frying pan that you cooked the chicken, sautee onion and garlic until onion is transluscent, about 4 minutes.
7. Add tomatoes and basil. Cook another minute.
8. Add chicken broth, wine and cream. Simmer for 5 minutes. Add the parmesan. Season with salt and pepper to taste.
9. Add raw shrimp and continue to simmer 2 minutes.
10. Add Chicken and mix well. Sprinkle the mozarellla on top. Cover and simmer for 5 minutes until cheese is melted.
11. Serve over the cooked Rotelli pasta.
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