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Ingredients
1 pkg. Dry Pasta or Fresh Pasta Recipe
4 tbsp. Olive Oil (EVO)
3 tbsp. Fresh Garlic (minced)
8 oz. Boneless Skinless Chicken Breast halves ( cut into 1 ½ “pieces )
18 Medium Large Shrimp ( peeled and deveined )
1 Medium Onion (white or yellow - diced )
4 Slices Bacon ( cut into small pieces)
4 oz. Smoked Meat (optional – shredded - if not, then add 4 more slices bacon)
4 oz. Cream (18 %)
4 Egg Yolks
1 tsp. Dried Basil
1 tsp. Dried Oregano
Salt and Pepper (to taste )
3 oz. Fresh Parmesan Cheese (grated fine)
2 oz. White Wine or Dry White Vermouth
1 oz. Fresh Chives (snipped into ½ “ pieces)
Preparation
- Heat water in a large pot
- Add a little salt and a few drops EVO
- When water at a slow boil add pasta, stirring frequently, until al dente (firm, but not soft) – about 10 minutes
- Drain pasta in a colander, set aside
- Mix cream, 2 oz. Parmesan cheese, egg yolks, basil, oregano, salt and pepper together in a bowl
- Heat 2 tbsp. EVO in a deep skillet until hot
- Add 1 tbsp. garlic
- Add chicken pieces and stir 6 to 8 minutes until slightly browned
- Remove chicken and set aside.
- Add 1 tbsp. garlic and 1 tbsp. EVO to the skillet
- Add shrimp and stir / toss until pink on the outside - 6 to 8 minutes
- Remove shrimp and set aside with the chicken
- Add bacon, smoked meat, remaining garlic and onion to the skillet, stir until slightly browned
- Add wine into the skillet - Increase heat until wine reduced – about 2 minutes
- Add the cream mixture and stir thoroughly
- Add the chicken and shrimp, stir to coat
- Let simmer for about 5 minutes until chicken / shrimp cooked (but don’t overcook)
- Add the pasta and stir / toss until thoroughly mixed
- Reduce heat to low and simmer couple of minutes
- Serve on plates, dust with remaining parmesan and sprinkle chives on top