Shelly's Recipe

FUSILLI WITH SHRIMP AND PANNED CHICKEN

Category: Pasta - Seafood

2 eggs
2 cups breadcrumbs
1/3 cup chopped parsley
3.4 tsp salt
1/2 tsp pepper
3/4 lb boneless, skinless chicken breasts
4 tbsp olive oil
1/2 lb uncooked large shrimp, peeled and deveined
2/3 cup dry white wine
1 cup whipping cream
1/4 tsp cayenne pepper
1/4 cup grated Parmesan cheese
1/2 lb fusilli pasta, cooked al dente
2 tbsp chopped parsley

Place eggs in a shallow and beat to blend. Mix next 4 ingredients in another shallow bowl. Dip chicken into egg, then crumb mixture, turning to coat completely. Heat 3 tbsp oil in a skillet. Add chicken; saute until cooked through, about 4 minutes per side. Transfer to plate. Discard oil in skillet; add 1 tbsp oil.

Add shrimp; saute until just cooked through, about 3 minutes. Transfer shrimp to plate with chicken. Add wine to skillet; boil until reduced to 1/2 cup, about 2 minutes. Add cream; boil until sauce thickens slightly, about 3 minutes. Mix in cayenne and parmesan.

Cut chicken into 1/2 inch pieces. Return chicken, shrimp and any collected juices to sauce in skillet. Stir over medium heat until heated through. Add cooked pasta to skillet; toss to coat. Season with salt and pepper. Transfer to a large bowl. Sprinkle with parsley and serve.