Pasta Portofino

Serves: 4

½ lb boneless chicken, cut in strips 225 g
2 Tbsp vegetable oil 25 mL
4 shallots or green onions, chopped
1 cup sliced mushrooms (8) 250 mL
½ lb shrimp, fresh or frozen and thawed 250 g
1 cup snow peas (4 oz / 120 g) 250 mL
¼ cup dry white wine 60 mL
½ cup whipping cream 125 mL
½ tsp salt 2.5 mL
½ tsp dried thyme 2.5 mL
1/8 tsp pepper 0.25 mL
1 tomato, peeled, seeded and chopped
2 cups uncooked pasta (small shells, rotini, or your choice) 500 mL
grated parmesan cheese

Preparation:

1. In a large skillet, over medium heat, cook shallots and mushrooms in oil for 5 minutes. Add shrimp and cook 2 to 3 minutes until shrimps are pink. With slotted spoon, remove mixture from skillet and set aside.
2. Cook chicken in same skillet for 5 minutes. Add snow peas and cook 3 to 4 minutes. Return shrimp mixture to skillet.
3. Stir in wine, deglazing the pan. Stir in whipping cream, salt, thyme, pepper and tomato.
4. Simmer sauce about 5 minutes until slightly thickened.
5. Cook pasta according to package directions. Spoon sauce over cooked pasta and top with lots of Parmesan cheese.

Calorie Count: 605 per serving

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Pasta Portofino

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