Chicken, Jumbo Shrimp And Portobello Recipe
Boneless Julienne Chicken Thigh Sauteed with Shrimp, Portobello Mushroom, Sundried Tomato, Onion, Spinach and Homemade Chicken Stock. Served over a Bed of Linguine.
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Ingredients
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Main Ingredients
Seasoning and Oil
Method
Preparation
- 1
Prepare Ingredients
Begin by cleaning the shrimp and patting them dry. Cut the boneless chicken thighs into julienne strips. Slice the portobello mushrooms and chop the sundried tomatoes. Finely dice the onion and mince the garlic.
- 2
Cook Pasta
In a large pot, bring salted water to a boil. Add the linguine pasta and cook according to package instructions until al dente. Drain and set aside.
Cooking
- 3
Sauté Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the julienne chicken thighs, season with salt, black pepper, and dried oregano. Cook for about 5-7 minutes, until the chicken is cooked through and golden brown. Remove from skillet and set aside.
- 4
Cook Shrimp and Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and cook until fragrant (about 30 seconds). Then add the jumbo shrimp and cook for 2-3 minutes until they turn pink. Add the sliced portobello mushrooms, diced onion, and sundried tomatoes. Sauté for another 5 minutes until the mushrooms are tender.
- 5
Combine Ingredients
Add the cooked chicken back into the skillet along with the fresh spinach. Pour in the homemade chicken stock and stir well. Allow the mixture to simmer for about 5 minutes, until the spinach wilts and everything is heated through. Season with salt, black pepper, and red pepper flakes to taste.
- 6
Serve
To serve, place a bed of linguine on each plate and top with the chicken, shrimp, and vegetable mixture. Garnish with additional herbs or grated cheese if desired.