| 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 |
ts |
(2 ml). salt |
| 1/4 |
ts |
(1 ml). red pepper |
| 1/4 |
ts |
(1 ml). black pepper |
| 1 |
ts |
(5 ml). oregano |
| 1 |
|
Bay leaf; crumbled |
| 3 |
|
Cloves garlic; minced |
| 1 |
lg |
Onion; sliced |
| 1 |
lg |
Green bell pepper; sliced |
| 2 |
lg |
Ribs celery; sliced |
| 2 |
ts |
(10 ml). Worcestershire sauce |
| 2 |
ts |
(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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