Chicken & shrimp with a garlic - feta cheese florintine sauce

1. 1

   To make the sauce Sautee your garlic until aromatic then add some flour and stir to make your roux... add a chicken bullion cube and a little of the whipping cream and stir until it's all incorporated and starts to thicken the add the rest of the cream and hold on the lowest but stir so it won't stick to the bottom

2. 2

   On medium in a Sautee pan heat up the olive oil, saute the chopped onions and stir till aromatic then add the chicken and shrimp, cook on medium to med low so you won't dry the chicken or make the shrimp rubbery (add some of the white wine and lime if that happens to mask burning) once it's just about finished add you chopped spinach and cover so the steam from the liquid in the pan will wilt and brighten the spinach to fold in with sauce and chicken at the same time

3. 3

   Have pasta properly cooked and held....

4. 4

   When you plate this dish do the pasta first then the chicken and shrimp on top of that and then sauce it last....

5. 5

   For extra eye appeal take the tomatoes and toss them in some chopped cilantro with just a little bit of oil and when the plate is entirely finished sprinkle some of these tomatoes with the cilantro over the top....just a few

* Per serving · 4 servings · Values may vary.

No additional tips available.