Egyptian Pink Pasta With Chicken And Shrimp

9m
Prep Time
45m
Cook Time
54m
Ready In

Recipe: #42265

January 27, 2024



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Original is 4 servings
  • Sauce
  • Garnish

Nutritional

  • Serving Size: 1 (855.6 g)
  • Calories 1174.6
  • Total Fat - 44.4 g
  • Saturated Fat - 17.8 g
  • Cholesterol - 258.8 mg
  • Sodium - 1956.4 mg
  • Total Carbohydrate - 110.3 g
  • Dietary Fiber - 10.2 g
  • Sugars - 13.2 g
  • Protein - 87.3 g
  • Calcium - 919.4 mg
  • Iron - 6.5 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

Cook pasta in heavily salted boiling water until al dente. Drain, saving 1 cup of water.

Sauce:


Step 2

Heat oil in stock pot and add onions.

Step 3

Add lightly seasoned chicken breast.

Step 4

Cook until lightly browned.

Step 5

Add tomato paste and water. Simmer for 10 minutes.

Step 6

Add shrimp.

Step 7

Cook until just pink.

Step 8

Add pasta and toss.

Step 9

Add cream, don't boil.

Step 10

Simmer 5 minutes.

Step 11

Add cheese off heat and cover to let cheese melt.

Step 12

Season to taste.

Step 13

Toss with parsley.

Tips


No special items needed.

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