New Orleans Paneed Chicken With Shrimp and Fusilli
- Reviews 2
Ready In: 40 mins
Serves: 4
Ingredients
- 2 eggs
- 2 cups Italian style breadcrumbs
- 1⁄3 cup fresh parsley, plus
- 2 tablespoons chopped fresh parsley
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 4 boneless skinless chicken breast halves (pounded out slightly)
- 4 tablespoons olive oil
- 1⁄2 lb uncooked large shrimp, peeled, deveined
- 3⁄4 cup green onion, chopped
- 1⁄4 red bell pepper, chopped
- 1⁄4 green bell pepper, chopped
- 2 garlic cloves, finely minced
- 2⁄3 cup dry white wine
- 1 cup whipping cream
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 cup freshly grated parmesan cheese
- 1⁄2 lb fusilli
Directions
- 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.
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