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Fusilli With Shrimp And Paneed Chicken Recipe

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This recipe for Fusilli With Shrimp And Paneed Chicken, by , is from The Maniatty Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Watters
Added: Saturday, November 17, 2007


2 eggs
2 c. fresh French breadcrumbs
1/3 c. plus 2 T. chopped fresh parsley
3/4 tsp. salt
1/2 tsp. ground pepper
3/4 lb. skinless boneless chicken breasts
4 T. olive oil
1/2 lb. uncooked large shrimp, peeled, deveined
2/3 c. dry white wine
1 c. whipping cream
1/4 tsp. cayenne pepper
1/4 c. freshly grated parmesan cheese
1/2 lb. fusilli

Beat eggs in bowl to blend. Mix breadcrumbs, 1/3 c. parsley, salt and pepper in another bowl. dip chicken into eggs, then into crumb mixture, coat completely. Heat 3 T. oil in heavy large skillet over medium-high heat. Add chicken; saute' until cooked through, about 4 minutes per side. Transfer to plate. Discard oil in skillet; add 1 T. new oil. Add shrimp; saute' over medium-high heat until just cooked through, about 3 minutes. Using slotted spoon, transfer shrimp to plate with chicken. Add wine to skillet; boil until reduced to 1/2 c., about 2 minutes. Add cream; boil until sauce thickens slightly, about 3 minutes. Mix cayenne and Parmesan. Cut chicken into 1/2 inch pieces. Return chicken, shrimp, and any collected juices to sauce in skillet. Stir over medium heat until heated through. Meanwhile, cook fusilli until just tender but still firm to bite. Drain pasta, add to skillet, toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with 2 T. parsley and serve.




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