Chicken and Shrimp with Savory Stuffing
Recipe inspired by Erica Miller
Servings: Makes enough for 6 people
Nutrition Facts Per Serving:
Serving Size: 1/6 of recipe
Calories: 1288
Fat: 54g
Saturated Fat: 12g
Carbohydrates: 78g
Fiber: 5g
Sugars: 6g
Protein: 116g
Cholesterol: 382mg
Sodium: 1693mg
Ingredients
- 6 boneless chicken breasts
- 1 can chicken broth
- 1 pound pastini (small pasta)
- 4 tablespoons extra virgin olive oil
- 6 to 8 slices white sandwich bread, toasted lightly
- 1/2 medium white onion, diced
- 2 celery stalks, sliced
- 3/4 cup chopped red bell pepper
- 24 shrimp, peeled and deveined
- Cumin, celery salt, paprika (as needed)
- 1 jar fat-free chicken gravy
- Fresh basil leaves
- 2 tablespoons truffle oil
- Salt, to preference
- Black pepper, to preference
Instructions
- Slice the chicken breasts and cook them in a skillet with chicken broth until tender; set aside.
- Cook the pastini pasta according to package instructions, then toss with olive oil. In a large bowl, combine the pasta and toasted bread slices broken into pieces.
- Saut onion, celery, and red bell pepper in a pan until softened. Add the cooked chicken, then mix into the pasta and bread bowl.
- Quickly saut shrimp in a hot skillet with cumin, celery salt, and paprika for bold flavor; set aside.
- Warm the chicken gravy on low heat until ready to serve.
- Stir chopped fresh basil and truffle oil into the stuffing mixture. Season with salt and black pepper to taste, mixing thoroughly for even flavor.
- Serve by mounding stuffing on plates, topping with shrimp, fanning chicken slices around it, and drizzling with warm gravy for a stunning, irresistible dish that bursts with savory delight.
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