Summery Pasta

I tend to make pasta more in the cold months, because it is so filling and comforting. My husband ran a crazy relay race this weekend, so I had had to fill him up on carbs... hence the pasta dish. It turned out really good. The sauce was just light enough to make it feel like a "summer dish". (If there is such a thing!)

Presto Pasta

1-2 chicken breasts cut into pieces
10-15 raw shrimp (peeled and devained)
2 tbsp oil
1 package fettuccine noodles
1 small white onion, chopped
2 cloves garlic, chopped
1/4 cup fresh basil or cilantro (or both) chopped
1 tsp cayenne pepper
1 can crushed tomatoes (or 2 fresh tomatoes chopped)
1/4 cup white wine
1/4 cup chicken stock


Cook the chicken until all pinkness is gone (2-3 minutes)
Heat the oil in a saute pan and add the chopped onion, cook until soft.
Boil water for the pasta, and cook al dente.
Add the garlic and cook one minute longer.
Deglaze the pan with the white wine, add the tomatoes, chicken stock, basil, Cayenne and cilantro.
Bring to a boil, then simmer for about 10 minutes, or until the sauce has thickened.
Return the chicken and shrimp to the pan with the sauce and simmer for 5-10 minutes (to finish cooking the chicken).

Serve on top pasta...

This post is linked to:

Tasty Tuesday