Egyptian Pink Pasta With Chicken And Shrimp
Recipe: #42265
January 27, 2024
Categories: Chicken, Shrimp Middle Eastern, Macaroni, Boneless Pieces, more
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Ingredients
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- Sauce
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- Garnish
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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.