| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | 6 | Servings | |
INGREDIENTS
| 2 | Chicken breasts, boned and | |
| sliced | ||
| 1 | lb | .5 kg. shrimp cleaned |
| 1 | Stick margarine | |
| 1/2 | t | 2 ml. salt |
| 1/4 | t | 1 ml. red pepper |
| 1/4 | t | 1 ml. black pepper |
| 1 | t | 5 ml. oregano |
| 1 | Bay leaf, crumbled | |
| 3 | Cloves garlic, minced | |
| 1 | Onion, sliced | |
| 1 | Green bell pepper, sliced | |
| 2 | Ribs celery, sliced | |
| 2 | t | 10 ml. Worcestershire |
| sauce | ||
| 2 | t | 10 ml. lemon juice |
| 1 | Tomatoes, cut in wedges up | |
| to 2 |
INSTRUCTIONS
In large skillet, melt margarine. In small dish combine salt, peppers, oregano and bay leaf. Sprinkle chicken pieces and shrimp with spice mixture. Saute chicken pieces in margarine until they are cooked. Scoop out chicken meat and set aside. Saute shrimp in remaining margarine until cooked. Scoop out shrimp and set aside. Saute garlic, onion, bell pepper and celery in same margarine. Add Worcestershire sauce, lemon juice, and tomatoes. Return all ingredients to pan and simmer until warmed, about 3 minutes. Serve over cooked spaghetti, linguini or rice. Posted to recipelu-digest Volume 01 Number 267 by MickieX@aol.com on Nov 17, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 692
Calories From Fat: 471
Total Fat: 52.5g
Cholesterol: 154.7mg
Sodium: 605.7mg
Potassium: 636.5mg
Carbohydrates: 8g
Fiber: 1.8g
Sugar: 3.8g
Protein: 45.4g