Cajun Style Pasta

12 ounces linguine 1 teaspoon butter or olive oil 2 garlic cloves, minced 8−12 medium size shrimp, peeled and deveined 1/2 pound chicken breast meat, diced 2 1/2 tablespoons all−purpose flour 2 cups of 1% milk 2 tablespoons sherry 1/4 cup grated Parmesan cheese 1/4 teaspoon cayenne 4 plum tomatoes, seeded and chopped 1/2 cup frozen peas Salt and black pepper to taste Prepare the linguine according to package directions. Drain and keep warm until ready to serve. Melt the butter in the center of 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, 3−4 minutes. Whisk the flour, milk, sherry, and Parmesan cheese together. Pour into the skillet and bring to a boil while stirring. Reduce heat to medium and continue to cook for about 5 minutes until the mixture has thickened, stirring occasionally. 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. Garnish with chopped fresh parsley. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Healthy Side Dish Recipes: Linguini with Broccoli and Red Peppers

1 pound linguini pasta1 pound fresh broccoli, chopped3 tablespoons extra virgin olive oil1 tablespoon butter3 cloves garlic, minced1 red bell pepper, thinly sliced1 pinch garlic salt1/4 cup grated Parmesan cheeseBring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes. In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently. Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft. Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese. Amount Per Serving  Calories: 393 | Total Fat: 11.2g | Cholesterol: 8mg Powered by ESHA Nutrient Database

Linguini with Broccoli and Red Peppers

Servings Per Recipe: 6

Amount Per Serving

Calories: 393

Total Fat: 11.2gCholesterol: 8mgSodium: 147mgTotal Carbs: 60.5g    Dietary Fiber: 5.6gProtein: 12.8g VIEW DETAILED NUTRITION
About: Nutrition Info

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