Tuscan Chicken & Shrimp Pasta Recipe
Salsa verde marinated chicken supreme with Argentinian shrimp; chopped Kalamata olives, dill, watercress, fresh fettuccini noodles, light tomato broth, topped with a dollop of soft Ricotta.
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Ingredients
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Proteins
Pasta
Vegetables
Broth
Marinade
Toppings
Method
Preparation
- 1
Marinate the Chicken
In a bowl, combine chicken breasts with salsa verde. Cover and marinate in the refrigerator for at least 30 minutes.
- 2
Cook the Pasta
In a large pot of boiling salted water, cook the fresh fettuccini noodles according to package instructions until al dente. Drain and set aside.
Cooking
- 3
Sauté Chicken and Shrimp
In a large skillet, heat a little olive oil over medium heat. Remove chicken from marinade and grill or sauté for about 6-7 minutes on each side, or until cooked through. In the same skillet, add shrimp and cook until pink and opaque, about 3-4 minutes.
- 4
Combine Ingredients
Add the cooked pasta to the skillet with the chicken and shrimp. Pour in the light tomato broth, Kalamata olives, dill, and watercress. Toss to combine and heat through, about 2-3 minutes.
Serving
- 5
Plate the Dish
Serve the pasta mixture in bowls, topped with a dollop of soft ricotta. Garnish with additional dill if desired.