Chesapeake Bay Pasta Chicken And Shrimp Recipes

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SPICY SHRIMP AND CHICKEN PASTA (LIKE CARINO'S)



Spicy Shrimp and Chicken Pasta (Like Carino's) image

This is my FAVORITE dish at Johnny Carino's in my town and this is my rendition of the recipe. My husband says it tastes exactly like theirs. I have played around with how much cayenne pepper to put in this dish because the recipe I found originally just said "to taste". For me, one teaspoon is too mild, but two teaspoons is pretty spicy. I'd put some in and do a taste test before you add more. The original recipe was in Denver's Rocky Mountain News, but I have modified it to our tastes, including leaving out the green onion and increasing the amount of the sauce. Also, the original recipe said it served 4, but we have no problem getting 6-8 servings of this. I serve it with a tossed salad and my Recipe #281657.

Provided by Sooz Cooks

Categories     Chicken Breast

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 (8 ounce) boneless skinless chicken breasts, grilled
3 tablespoons butter
20 medium raw shrimp, peeled, tail removed, and cleaned
1 cup fresh button mushroom, cleaned and sliced
1 cup sun-dried tomato, sliced
salt and pepper, to taste
3 cups heavy cream
1/2 cup romano cheese, grated
1 1/2 teaspoons cayenne pepper
16 ounces dry penne pasta

Steps:

  • Season and grill the chicken breasts until done. Cool and slice into bite sized pieces.
  • Add butter to a large sauté pan on medium heat.
  • Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper.
  • Saute mixture until shrimp and mushrooms are cooked.
  • Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently.
  • Meanwhile, cook pasta al dente according to package directions; drain excess water.
  • Toss cooked pasta with contents of sauté pan. Serve.

Nutrition Facts : Calories 933.7, Fat 59, SaturatedFat 35, Cholesterol 271.6, Sodium 715.6, Carbohydrate 70.1, Fiber 9.7, Sugar 3.9, Protein 34.6

CHESAPEAKE CHICKEN



Chesapeake Chicken image

I love Old Bay Seasoning and was looking for new ways to use it. I had several "coastal creations" as I call them and this one is one that people enjoy the most out of them. And by the way, your house is going to smell like a seaside seafood restaurant while this is cooking!

Provided by emtpixie

Categories     One Dish Meal

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 7

4 lbs whole chickens or 4 lbs chicken pieces (Breasts work well too.)
8 -12 yellow potatoes or 8 -12 red potatoes
2 large yellow onions or 2 large vidalia onions
8 -12 stalks celery
8 -12 carrots
1/4 cup Old Bay Seasoning, to taste
1 cup white wine

Steps:

  • Preheat oven to 350 degrees.
  • Remove skin from chicken if necessary and clean chicken well.
  • Scrub potatoes very well being careful not to rip the thin skins on red potatoes if using, if using white or yellow potatoes only peel them if the skins are tough or hopelessly dirty.
  • Quarter large potatoes and halve medium to small potatoes.
  • Peel and quarter onions.
  • Scrub celery and remove ends, cut long celery ribs in half.
  • Scrub carrots and remove ends, cut thick carrots in half.
  • In a large roasting pan arrange chicken pieces in a single layer if using pieces or place whole chicken in center of pan.
  • Place potatoes, onions, celery, and carrots randomly around edges of pan beside chicken.
  • Pour white wine over chicken and vegetables making sure to pour wine over entire contents of pan.
  • Sprinkle Old Bay Seasoning over chicken, use less for a milder spice, and more for a spicier flavor.
  • Put lid on roaster or cover with aluminum foil.
  • Place pan in oven and bake on 350 degrees 1 hour and thirty minutes.
  • Remove from oven and check for doneness.
  • Stick thickest pieces of chicken or thickest part of breast on whole chicken, if juices run clear the chicken is done, if juices are pink or red return pan to oven and continue to bake at 350 degrees for 30 more minutes.
  • Remove pan from oven and check chicken for doneness again, if still not done repeat process until juices run clear.

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