Chicken and Shrimp Arreganate

Name: Chicken and Shrimp Arreganate
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1/2 lb rotelle pasta (corkscrew); 1 lb chicken breast; 12 raw shrimp; 1/4 cup flour; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon paprika; 3 tablespoons olive oil; 1 small onion, chopped; 4 garlic cloves, minced; 3 tomatoes, chopped; 2 tablespoons fresh basil, chopped; 1/2 cup chicken broth; 1/2 cup white wine; 1/2 cup heavy cream; 1/4 cup parmesan cheese, shredded; 1 cup mozzarella cheese, shredded; salt; pepper

Submitted by hammadjamila

"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."

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Ready In:: 50mins
Ingredients:: 19
Serves:: 4

ingredients

¹⁄₂ lb rotelle pasta (corkscrew)
1 lb chicken breast
12 raw shrimp
¹⁄₄ cup flour
1 teaspoon salt
¹⁄₂ teaspoon pepper
¹⁄₂ teaspoon paprika
3 tablespoons olive oil
1 small onion, chopped
4 garlic cloves, minced
3 tomatoes, chopped
2 tablespoons fresh basil, chopped
¹⁄₂ cup chicken broth
¹⁄₂ cup white wine
¹⁄₂ cup heavy cream
¹⁄₄ cup parmesan cheese, shredded
1 cup mozzarella cheese, shredded
salt
pepper

directions

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

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Reviews

This wasn't a favorite of mine because I felt it was a little wine heavy and not as creamy as I would have liked. That's just all personal preference and I couldn't find anything wrong with the recipe. (But as an aside rotelle pasta is the wagon wheel shape and rotini is the corkscrew shape.)

Twiggyann
What a great recipe. I love how the sauted chicken adds a different texture and crunch to the creamy sauce. Thanks for sharing.

Elisabetta47
I could not be happier to be the first one to give wonderful recipe a 5 out 5 stars! I'm not a giant fan of chicken, so I only used 1/2 a pound and replaced the rest with fresh mushrooms I fried before hand. This is not a very think sauce, like a creamy Alfredo, but it is delicious and absolutely packed with flavor. I seeded four fresh Roma tomatoes and a use good quality wine. My dinner guests were blown away, as as I. Thank you for posting this one, chef #229732! I can't imagine the original being any tastier.

N8815