Chicken/ Shrimp and Pasta

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1 ½ Lb    chicken

1 Lb        Shrimp- Medium (Tiger)

20           Spears asparagus

10            Sundried tomatoes

1 cup        white wine

1Lb          pasta

¼ stick     butter

3Tsp        olive oil

5              cloves garlic

2               lemons

    black pepper


In a large skillet sauté butter, olive oil, and garlic. Cut chicken into bite size pieces and add to sauté- shake black pepper over chicken generously.

Add 20 asparagus shreds, add white whine. On a low heat simmer for 10 minutes.

Add shrimp and continue to simmer until shrimp turn pink.


Cook1 Lb of pasta.


Sauce: Soak 10 sundried tomatoes in

1-cup hot water for 15 minutes. In a

blender add tomatoes and water, 10

2 in. pieces of asparagus stalks, 2tbs

 olive oil, 2 cloves of garlic, 1 tsp black

pepper, 1 tbs.of salt, ½ cup of milk-

blend until creamy.

Pour into saucepan on low heat and

bring to boil. Reduce and simmer for

10 minutes.