Prep. Time: 0:30
1 tsp. real
butter OR olive oil
2 cloves garlic - minced
12 med. raw shrimp - peeled, deveined
1/2 lb. boned, skinned chicken breasts - diced
2 1/2 Tbls. all-purpose flour
2 cups milk - low-fat okay
2 Tbls. sherry
1/4 cup grated Parmesan cheese - low-fat okay
1/4 tsp. cayenne pepper
4 plum tomatoes - seeded, chopped
1/2 cup frozen peas
salt and pepper - to taste
2 cups cooked linguine
-Melt the butter in a large non-stick skillet over medium-high heat.
-Add the garlic and cook for 1 minute.
-Add the shrimp and chicken. Pan-fry until the chicken is
cooked through, about 3-4 minutes.
-Whisk the flour, milk, sherry, and Parmesan cheese
together. Pour into the skillet and bring to a boil while
-Reduce heat to medium and continue to cook for about 5
minutes, until the mixture has thickened, stirring
-Add the cayenne and fold in the tomatoes and peas.
-Cook until heated through.
-Season to taste with salt and pepper.
-Arrange the linguine on individual plates and spoon the sauce over the
Garnish with chopped fresh parsley.
Make It A Meal: Serve with
This is absolutely beautiful. We are from Hervey
Bay, Queensland, Australia. Love your site.
tried your recipe and loved it. It is now a favorite of our
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