MAS­CAR­PONE PASTA

Bonita & Estero Magazine - - RECIPES -

Serves 1

1 ounce olive oil 2½ ounces diced chicken breast 3 ounces shrimp 31/40 ½ ounce Ca­jun sea­son­ing ½ ounce minced gar­lic 2 ounces mush­rooms 2 ounces diced car­rots 1 ounce green peas ½ tea­spoon salt and pep­per mix 2 ounces white wine 2 ounces mas­car­pone cheese 4 ounces heavy cream 1 ounce grated Parme­san 1 tea­spoon chopped fresh pars­ley 1 cup cooked lin­guine

In a bowl, mix the chicken, shrimp and Ca­jun sea­son­ing. In a sauté pan, add oil over medium heat. Add chicken and shrimp and cook for 3 min­utes. Add salt and pep­per mix, minced gar­lic, diced car­rots, mush­rooms and peas. Cook for 2 min­utes.

Stir in wine, mas­car­pone, cream and Parme­san. Cook for 3-4 min­utes, stir­ring oc­ca­sion­ally to pre­vent burn­ing.

Cook and drain pasta com­pletely, then stir into the sauce. Place into bowl and form a slight hill. Sprin­kle Parme­san and pars­ley over pasta and serve. DIVIETO RIS­TORANTE 23161 Vil­lage Shops Way #101, Es­tero. 239-390-2977, di­vi­etoris­torante.com

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