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Chicken and Shrimp Arreganate

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“Chicken breast and shrimp in a fresh tomato creamy white wine sauce with melted mozzarella served on corkscrew pasta. Romeo's Pizza in Plainsboro, NJ has been serving this dish for at least 20 years. I used to order it for lunch when I worked nearby. Now that I'm thousands of miles away, I decided to try to recreate it. It's pretty close to the original.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook Rotelli pasta according to box directions.
  2. Slice chicken in thin chunks.
  3. Combine flour, salt, pepper and paprika on a plate.
  4. Dredge chicken in flour mixture.
  5. In a large frying pan, heat oil and brown chicken, 2 minutes each side. Set chicken aside on a platter.
  6. Into the same frying pan that you cooked the chicken, sautee onion and garlic until onion is transluscent, about 4 minutes.
  7. Add tomatoes and basil. Cook another minute.
  8. Add chicken broth, wine and cream. Simmer for 5 minutes. Add the parmesan. Season with salt and pepper to taste.
  9. Add raw shrimp and continue to simmer 2 minutes.
  10. Add Chicken and mix well. Sprinkle the mozarellla on top. Cover and simmer for 5 minutes until cheese is melted.
  11. Serve over the cooked Rotelli pasta.

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