INGREDIENTS

INSTRUCTIONS

Saute chicken tenders in 2 tablespoons of the olive oil, salt and
pepper lightly. When done, they turn a light brown color. Set aside.
Flash cook bay shrimp in boiling water for 2 minutes. Drain and set
aside. Sauce: Saute shallots in 1 tablespoon of the remaining olive
oil until translucent. Use 8- to 10-inch saute pan. Deglaze pan with
Marsala wine. Add one pinch of salt and pepper, add chicken stock.
Mix well. Add cream and reduce liquid to 1/2 the amount. Add
julienned basil. Prepare pasta: in small stock pot, put 3 quarts of
water with the remaining olive oil. Bring to boil, add linguini
pasta, stir, cook, preferably al dente. Place linguini pasta,
approximately 4 ounces on plate. Arrange prepared chicken tenders
around and on top of pasta, 4 to 5 per serving. Ladle sauce over top
of the chicken tenders and pasta. Crown with 1/4 of the prepared bay
shrimp. Garnish with 1 whole basil leaf, placed on top of bay shrimp.
This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9463) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-29-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Jovanna Cruz
Converted by MM_Buster v2.0l.

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