Chicken & Shrimp Pasta

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For this recommendation to make sense, you need a little background. I have a lovely Longaberger recipe basket that sits on my counter. It holds only recipes that we have tried and want to have again. Recipes normally get jotted down on a scrap or loose leaf paper until we deem them worthy. Tony’s opinion of this recipe ‘it’s worth a card in the basket!’
It is a very grown up recipe. The kids weren’t overly thrilled and they ended up with nuggets after picking out the shrimp and chicken. My children are well established carnivores! They are a little goofy with new recipes, so we’ll see how the next time goes.
I did alter the recipe a bit, as my kitchen doesn’t run to fresh herbs (not yet anyway!).
You start by curbing some chicken and cooking it in 1tbsp olive oil and 1tbsp butter. Once your chicken is cooked, add in 2 green onions (we just used 1 regular onion), and 2 minced garlic cloves. Stir in 2 cans of Italian diced tomatoes, undrained.
Now the spices! Add in 2tbsp parsley, 2 tbsp basil, 2tbsp thyme, 2tbsp oregano, and 1/4tsp pepper.
Combine in a small bowl 1/2 cup chicken broth and 2tsp cornstarch. Add the mixture to your pan. Bring it to a boil and wait till it thickens. Add in 3/4 lbs shrimp, 3 diced plum tomatoes and 10 large black pitted olives (I diced mine up). Leave the mixture on the stove until its heated through.
Wen we were eating it, we both decided it needed a little salt, once we added it, perfection. When I went on bowl #2, I had the brainstorm to add some shredded mozzarella and OMG, it was divine!
This has both Tony and I’s seal of approval, so it’s a must try, even if it is a little complicated!
Original pin with directions a little more fancy than mine visit http://www.tasteofhome.com/Recipes/Bow-Ties-with-Chicken—Shrimp

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