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      RECIPE TITLE "Pasta with Chicken and Shrimp In Sun-Dried Tomato Sauce"
    Author: chef Roy Yamaguchi, courtesy of HSN

    ... more great Roy Yamaguchi recipes on our GREAT CHEFS page!

    yieldsServes 4 time --- difficulty easy

    I first created this dish in Los Angeles for my good friend Derek Foy, who supplied me with a wonderful pasta machine that became much used. This is a recipe that has remained on my menus by popular request.

      RECIPE INGREDIENTS

    1 cup olive oil
    2 tablespoons minced garlic
    2 tablespoons minced shallots
    2 teaspoons dried red chile flakes
    1 pound boneless chicken breast, skin removed and julienned
    8 ounces medium shrimp (about 15) peeled and deveined
    20 broccoli florets
    1 large bell pepper, seeded and julienned
    8 ounces shiitake mushrooms, julienned
    1 teaspoon salt
    1 teaspoon freshly ground pepper
    1 pound fresh ramen noodles or other Asian noodles, cooked al dente
    2 tablespoons minced fresh mixed herbs (such as basil, tarragon and thyme)
    Sun-Dried Tomato Sauce
    4 sprigs fresh basil, for garnish

      RECIPE METHOD

    # Heath the olive oil in a large sauté pan or skillet, and sauté garlic, shallots, and red chile flakes over medium-high heat for about 30 seconds.

    # Add chicken and sauté until chicken starts to turn color, about 30 seconds.

    # Add shrimp, broccoli, red bell pepper, mushrooms, spinach and sun-dried tomatoes, and season with salt and pepper.

    # Toss well to mix, and sauté briefly until the chicken and shrimp are cooked through.

    # Add warm cooked noodles, fresh mixed herbs, and Sun-Dried Tomato Sauce, and mix thoroughly.

    # Serve garnished with the basil.


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