Fusilli With Shrimp And Paneed Chicken Recipes

Steps:

• Place eggs in shallow bowl and beat to blend. Mix breadcrumbs, 1/3 cup parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl. Dip chicken into eggs, then into crumb mixture, turning to coat completely.
• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until cooked through, about 4 minutes per side. Transfer to a dish in a warm oven. Discard oil in skillet; add 1 tablespoon oil. Add shrimp, green onions and bell peppers; sauté over medium-high heat until just cooked through, about 3 minutes. Using slotted spoon, transfer shrimp and vegetables to dish with the chicken. Add wine to skillet; boil until reduced to 1/2 cup, about 2 minutes. Add cream and garlic; boil until sauce thickens slightly, about 3 minutes. Mix in cayenne and Parmesan.
• Return shrimp, veggies and any collected juices to sauce in skillet. Stir over medium heat until heated through.
• Meanwhile, cook fusilli in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta. Add to skillet; toss to coat. Season with salt and pepper. Plate each chicken breast and divide the pasta between the four plates of chicken. Sprinkle with the 2 table spoons of fresh chopped parsley to garnish before serving.
• Great served with fresh french bread and butter. Also goes great with a little side salad.

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until tender but still al dente, about 8 minutes or according to package directions. Meanwhile, in a large skillet heat oil. Add garlic, paprika, thyme, cayenne and bell peppers and saute for a minute. Then add white wine, cover and simmer over low heat until the peppers are almost tender, about 3 minutes. Add shrimp and oysters, cover and simmer until shrimp are cooked through, another 2 minutes. Uncover skillet, add chicken broth and cook until broth has reduced slightly, about 1 minute. Remove skillet from heat, swirl in butter and adjust seasoning. Drain pasta and return to pot, off the heat. Add the shrimp mixture and toss well with pasta. Serve out portions and garnish with parsley or scallions.

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
• Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.