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Serves : 4
Prep. Time : 0:30
1 tsp. butter OR
2 cloves garlic - minced
12 med. shrimp - peeled and deveined
1/2 Lbs. boned and 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 and chopped
1/2 cup frozen peas
salt - to taste
fresh ground black pepper - to taste
12 oz. linguine - prepared as directed
-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 top.
NOTES : Garnish
with chopped fresh parsley. Low Fat!