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Grilled Chicken and Shrimp over Fettucine

  • 1 pound boneless chicken breast
  • 1 pound fettucine
  • 24 large shrimp, uncooked
  • 1/2 pound butter
  • 4 cloves fresh garlic, chopped
  • 1/4 cup fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 4 tablespoons extra virgin olive Oil
  • 3/4 Cup Heavy cream
  • 2 tablespoons fresh grated Romano cheese
  • 1/2 roasted and peeled sweet red pepper

In a saute pan, melt 1/4 lb butter and 2 Tbls olive oil, crush and chop garlic add to pan add salt and pepper to taste. Chop parsley and add to pan before removing from heat. Let mixture cool slightly, and pour over raw shrimp and refrigerate. In another saute pan in 1/4 inch of water. Poach the chicken for 3 minutes per side (add 1/4 tsp salt to water if desired) and add to shrimp and butter mixture. Let marinate for 2 hrs. In a large pot bring 8 cups of salted water to a boil, add 2 tbls olive oil to water and add pasta. Lower heat and let simmer until pasta is tender yet firm. Preheat grill to medium setting. Add shrimp, chicken, and butter mixture to a large saute pan and allow to simmer until shrimp are pink. Remove shrimp and place on a barbeque skewer and set aside. Allow chicken to simmer for approx 20 minutes and remove from pan and place on preheated grill. Allow chicken to finish cooking on grill for approx 6 minutes per side. Place shrimp on grill for 1 1/2 minutes per side. Take remaining butter mixture and heat to a simmer, add 4 tbls butter and 1 tbls olive oil and 1/2 roasted red pepper chopped up. Drain and rinse pasta and add to saute pan along with 3/4 cup heavy cream. Remove shrimp from skewer and chop chicken into bite sized pieces and add to saute pan. Heat, toss and transfer to serving tray. Top with fresh grated romano cheese. Yield 4 to 6 servings

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