Chicken and Shrimp Pepperoni
Ingredients
-
1
lb
boneless skinless chicken thighs
-
⅓
lb
shrimp (about 26-30 count)
-
1
small
red bell pepper (seeded and sliced)
-
8
oz
mushrooms (sliced)
-
4
oz
artichoke hearts (in brine, sliced)
-
2
oz
pepperoni (sliced, quartered if using deli slicing)
-
1
clove
garlic (sliced)
-
8
oz
chicken stock
-
2
oz
marinara sauce
-
1
splash
white wine
-
¼
cup
grated Romano cheese
-
1
teaspoon
chopped Italian parsley
-
1
pinch
crushed red pepper flakes
-
to taste
seasoned flour
for dredging
-
to taste
salt and pepper
for seasoning
-
1
tablespoon
butter
-
as needed
olive oil
-
1
lb
linguine or spaghetti
Instructions
- Heat a large sauté pan and add olive oil and garlic.
- Dredge chicken thighs in seasoned flour and add to the hot oil, cooking for 2 minutes until browned.
- Turn the chicken, then add sliced peppers and mushrooms, sautéing for 4-5 minutes.
- Add shrimp and cook until almost done.
- Deglaze the pan with white wine.
- Add chicken stock, marinara, artichoke hearts (with some juice), Romano cheese, and red pepper flakes; mix well.
- Remove shrimp, add pepperoni, and let reduce for 3-5 minutes.
- Return shrimp to the pan.
- Cook pasta according to package instructions until al dente.
- Two minutes before pasta is done, heat the chicken and shrimp mixture and add butter rolled in seasoned flour to thicken the sauce.
- Serve the chicken and shrimp pepperoni over a bed of linguine.
Nutrition Facts (estimated)
Servings
4
Calories
790
Total fat
21g
Total carbohydrates
92g
Total protein
53g
Sodium
1018mg
Cholesterol
233mg
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