Summer Chicken and Shrimp

BUFFALO, NY (CW23) - Summer Grilled Chicken & Shrimp in a Roasted Red Pepper Sauce over Fettuccine

Ingredients:

1 lbs of boneless chicken breast
½ pound of shrimp 16/20.
1 lbs of Fettuccine noodles or favorite pasta.
6oz of Chicken stock.
4 to 6 Red Bell Peppers or Cans of Roasted Red Peppers.
Shaved Parmesan cheese.
Fresh baby spinach.
Fresh garlic clove.
Sugar.
Dry white cooking wine.

Directions:

Grill shrimp for 60 seconds on each side on med to high.
Cut chicken into strips and grill until cooked fully, put on plate when finished.
Cut one roasted pepper into thin strips to add to sauce.
Roasted Red Pepper Sauce.
With an immersion blender or regular blender, blend one 6oz can of roasted red peppers or 3 to 4 roasted peppers until smooth. Add 6 oz of chicken stock as you blend.
Add approximately 6 cloves of roasted garlic to the mix and blend
Use 3 to 4 oz of a dry white wine
Add ½ teaspoon of sugar.
Check consistency for desired thickness and taste.
Preparation
Pour and heat sauce in sauce pan, bring to a boil, then turn down to a simmer.
Add strips of peppers into sauce with baby spinach.
Stir in cooked fettuccine, plate then decoratively add chicken and shrimp, top with shaved parm.

2nd helpings
Chicken a shrimp summer cob salad

Directions:

Mix 6oz of left over cold roasted pepper sauce with 1oz of red wine vinegar, 2 oz of extra virgin olive oil & a Teaspoon of sugar.
Whisk until blended well.
Use chopped romaine lettuce and mix cold grilled chicken strips with shrimp add some raw rough chopped red peppers or roasted and dress with dressing.
 

Francesca's Ristorante Italiano
2022 Seneca Street
Buffalo, NY 14210
(716) 381-9136
www.francescasbuffalo.com