An easy mixed skillet with chicken, shrimp, rice and a simple sauce.
Provided by: SmallRecipe.com
Total time: 45 minutes
Prep time: 15 minutes
Yield: 4
Ingredients:
| 1/2 pound chicken, sliced thin |
| 1 pound (16-20) extra-large shrimp, cleaned |
| 2 tablespoons olive oil |
| 1 tablespoon unsalted butter |
| 1 cup diced white onion |
| 2 cloves garlic, chopped |
| 3/4 cup short grain white rice, rinsed |
| 3 cups chicken stock |
| Salt and pepper |
| Fresh parsley, for garnish |
| Lemon slices, for garnish |
Steps:
- Slice chicken into thin 2-inch strips. Peel shrimp, leaving the tail on, and clean shrimp by running a paring knife down the back and rinsing out the shrimp vein with cold water.
- In a large skillet, add 2 tablespoons olive oil over medium heat. Add chicken. Season chicken with a pinch of salt and pepper and cook for 6 minutes until chicken is cooked through (it’s okay if it’s slightly undercooked. It will cook more later).
- Remove chicken from skillet. Add butter, onion, and garlic. Cook for 3-4 minutes, until vegetables are soft.
- Add rinsed rice to skillet and pour in chicken stock. Stir together and bring mixture to a simmer. Turn heat down to low. Add chicken back to mixture, cover, and cook for 15 minutes on low heat.
- After simmering for 15 minutes, add cleaned shrimp to skillet. Cover and cook for another 5 minutes.
- Uncover skillet and taste rice. Season with salt and pepper if needed. If the skillet has too much liquid, cook uncovered for a minute to thicken.
- Finish chicken and shrimp skillet by garnishing with fresh parsley and lemon slices. Serve skillet while warm.
Nutrition Facts:
Calories 410 , Carbohydrate 35 g, Cholesterol 205 mg, Fat 2 , Fiber 1 g, Protein 36 g, Saturated Fat 4 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 0 g
My kids love this creamy pasta. Whenever I make it, I know that they will happily clean their plates. —Joe Milholland, Smelterville, Idaho
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 6 servings.
Ingredients:
| 10 ounces uncooked fettuccine |
| 1 pound fresh asparagus, trimmed and cut into 2-inch pieces |
| 1 pound boneless skinless chicken breasts, cubed |
| 1/2 teaspoon garlic salt |
| 1 tablespoon olive oil |
| 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined |
| 1 cup heavy whipping cream |
| 2 teaspoons grated lemon zest |
| 3 tablespoons lemon juice |
| 1/2 teaspoon salt |
| 1/8 teaspoon pepper |
Steps:
- In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes. , Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes., Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.
Nutrition Facts:
Calories 443 calories, Fat 20g fat (10g saturated fat), Cholesterol 133mg cholesterol, Sodium 472mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 30g protein.