Pasta with Chicken and Shrimp

Pasta with Chicken and Shrimp

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Servings: 4

    • About This Recipe

    “A light and fast cooking recipe to go with any stir-fried foods.”

    Ingredients

  • 4ounces fresh shrimp or 4ouncesfrozen shrimp, thawed and peeled
  • 1/2 cupreduced-sodium chicken broth
  • 2teaspoonslight soy sauce
  • 1teaspooncornstarch
  • 1/2 teaspoonground ginger
  • 8ouncesboneless skinless chicken breasts, rinsed,and patted dry,cut into 3/4 inch pieces
  • 6ounces angel hair pasta or 6ouncesthin spaghetti
  • to tastenonstick cooking spray
  • 1 -2teaspooncooking oil
  • 1/2 cupgreen onion, chopped into 1/2 inch pieces
  • 2clovesgarlic, minced
  • 1summer squash, sliced
  • 1small sweet red peppers or 1smallgreen sweet pepper, thinly sliced into strips
  • black sesame seed

    • Directions

  • Combine chicken broth, soy sauce, cornstarch and ginger in a small bowl and set aside.
  • Cook pasta according to package instructions,drain and keep warm.
  • While pasta cooks, coat a large skillet with the cooking spray.
  • (add oil if necessary when cooking) Heat over med heat.
  • Add green onions and garlic.
  • Stir fry for 1 minute and remove from pan.
  • Add squash to skillet.
  • Stir fry for 2 minutes.
  • Add sweet peppers to the skillet and stir fry 2 minutes more or until veggies are crisp tender.
  • Remove veggies from skillet.
  • Add chicken and shrimp to the skillet.
  • Stir fry 2 or 3 minutes or until chicken is no longer pink and shrimp is opaque.
  • Push chicken and meat from the center of the skillet.
  • Stir the sauce and add to the center of the pan.
  • Cook and stir until thickened and bubbly.
  • Return veggies to the skillet.
  • Stir all the ingredients together to coat with the sauce.
  • Cook and stir about 1 minute more or until heated through.
  • Serve hot chicken and shrimp mixture over pasta.
  • Sprinkle with sesame seeds if desired.

    • Reviews

  • “Super good! I made this with thin spaghetti. The veggies were crisp and the sauce for the pasta was excellent. The chicken and shrimp went great together. I used zucchinni and instead of the black sesame seeds I sprinkled the dish with sunflower seeds. After adding the sauce, I thought it was a little too thick, so I would reccommend using 3/4 cup chicken broth. Thanks Karen, we really enjoyed this!!”

  • “Karen, what a delight medley of flavors!The entire dish simply came together in harmony and all blended so well together.I made as directed and used olive oil and added one small julienned zucchini.I left the soy sauce on the table for added flavor.The sauce came out perfectly, however, I believe I may double it next time!Wonderful reicpe, Karen!Thank you for the lovely meal!”

  • “I made this tonight for supper using fresh sliced mushrooms in place of squash and I also doubled the sauce.It was wonderful!It had alot of flavor and there were not left overs!What a great dish, will definately make it into our regular menu rotation!”

  • “Very tasty, I agree that the sauce needs doubling – or additional soy sauce is needed on the table, as Bev suggested. Believe I’ll try some red pepper next time (I like things spicy!)”

  • “This was a very good recipe.I don’t know if the squash really added much to it, so the next time I think I will add some snow peas to give it some crunch.I think I will be doing this again, I love to experiment on new recipes!Thanks for posting!!”

  • “What a great recipe!I was able to use leftover ingredients before they went bad, and on top of it – it tasted incredible!I don’t like peppers, so I threw in some brocolli and sliced mushrooms instead.Everything else I cooked exactly as the recipe called for.This is definitely gonna be on the end of the month menu to use up all the extras I always seem to have lying around.THANX!!”

  • “I was cleaning out the freezer tonight and was looking for something quick, easy and delicious to throw together for dinner with a few pieces of chicken and some shirmp. This was it. Delicious! I used bow tie pasta. I also switched up the veggies to be what I had on hand (onions, green peppers, broccoli). So, I didn’t follow the recipe exactly, but I can tell you that the overall flavor of this dish is fantastic! Thanks for sharing!”

  • “Yum. Yum.I must admit, I’ve made several pasta recipes that include shrimp and have been disappointed, and I did not have very high expectations while I was preparing this, but I was proven wrong.This recipe has wonderful flavor.It took me 30 minutes total from start to finish and that includes the prep time.My whole family loved it.My husband had to take it on the run as he was off to a softball game.I got a call a few minutes later from the car and he had to thank me for the great supper!No one (but me) likes squash in my house, but they ate this with no complaints.I used butternut squash and thin spaghetti.This will be a regular at our house.Thanks.”

  • “It was a beautiful, colorful dish but really lacking in flavor to us.It’s a shame lowcalories often means low taste.”

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