Best 2 Chesapeake Bay Pasta Shrimp And Chicken Dinner Recipes

Embark on a culinary journey to the Chesapeake Bay, where the flavors of the sea and land harmoniously blend in a symphony of taste. This article presents a delectable selection of recipes that capture the essence of this iconic region, offering a delightful Chesapeake Bay pasta, shrimp and chicken dinner. From the succulent shrimp and tender chicken to the savory pasta and flavorful sauce, each recipe is a testament to the region's rich culinary heritage. Discover the secrets behind creating the perfect Chesapeake Bay pasta, infused with the briny sweetness of shrimp and the savory richness of chicken, all enveloped in a creamy, flavorful sauce. Learn the art of preparing succulent shrimp, ensuring they retain their delicate texture and briny flavor. Explore the techniques for cooking tender, juicy chicken, adding a protein-packed element to this delightful dish. Delve into the world of pasta, discovering the ideal cooking methods to achieve the perfect al dente texture. Unravel the secrets behind crafting a flavorful sauce that brings all the elements together, creating a harmonious balance of flavors. With step-by-step instructions and insightful tips, these recipes guide you through the culinary process, ensuring a successful and satisfying Chesapeake Bay pasta, shrimp, and chicken dinner. Prepare to tantalize your taste buds and immerse yourself in the culinary wonders of the Chesapeake Bay.

Let's cook with our recipes!

CAJUN CHICKEN PASTA

Cajun Chicken Pasta image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 pound fettuccine
About 3 teaspoons Cajun spice mix
3 whole boneless, skinless chicken breasts, cut into cubes
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
1 whole green bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
1/2 large red onion, sliced
Salt
4 whole Roma tomatoes, diced
2 cups low-sodium chicken broth
1/2 cup white wine
1 cup heavy cream
Cayenne pepper, for sprinkling
Freshly ground black pepper
Chopped fresh parsley, for garnish

Steps:

Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!

CHESAPEAKE BAY PASTA, SHRIMP AND CHICKEN DINNER

CHESAPEAKE BAY PASTA, SHRIMP AND CHICKEN DINNER image

Categories Sauce Chicken Pasta Shellfish Quick & Easy Dinner

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound of boneless and skinless chicken breasts, cut into 1/2 inch strips
4 teaspoons of OLD BAY SEASONING
1 tablespoon of butter
1/2 pound of shrimp, peeled and deveined
1 cup of heavy cream
8 ounces of penne pasta, cooked and drained
3 sliced scallions

Steps:

1) Coat the chicken with 2 tablespoons of the OLD BAY SEASONING. 2) Melt the butter in a large non-stick skillet over medium heat, Add the chicken and cook it for 3 minutes per side. 3) coat the shrimp with one tablespoon of the OLD BAY SEASONING. Push the chicken to one side of the skillet; add the shrimp. Cook and stir the shrimp for about 3-4 minutes of until the shrimp turns pink. 4) Mix the remaining tablespoon of OLD BAY SEASONING with the cream. Add the cream mixture, cooked pasta, and scallions to the skillet. Bring it to a boil, then reduce the heat and allow it to simmer for about 5 minutes or until the sauce thickens and the pasta is heated through.

Tips

Use fresh seafood and chicken. The fresher the ingredients, the better the dish will taste. If you can, buy seafood and chicken from a local fish market or butcher shop.
Don't overcook the seafood or chicken. Seafood and chicken cook quickly, so it's important not to overcook them. Overcooked seafood and chicken will be tough and dry.
Use a variety of vegetables. This recipe calls for broccoli, carrots, and red bell pepper, but you can use any vegetables that you like. Some other good options include zucchini, squash, and mushrooms.
Don't be afraid to эксперимент. This recipe is just a starting point. Feel free to add or change ingredients to suit your own taste.

Conclusion

Chesapeake Bay Pasta with Shrimp and Chicken is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover seafood and chicken. So experiment! You might just discover a new favorite dish.