New Orleans Paneed Chicken With Shrimp And Fusilli

Name: New Orleans Paneed Chicken With Shrimp And Fusilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 2 cups Italian style breadcrumbs; 1/3 cup fresh parsley, plus; 2 tablespoons chopped fresh parsley; 3/4 teaspoon salt; 1/2 teaspoon ground pepper; 4 boneless skinless chicken breast halves (pounded out slightly); 4 tablespoons olive oil; 1/2 lb uncooked large shrimp, peeled, deveined; 3/4 cup green onion, chopped; 1/4 red bell pepper, chopped; 1/4 green bell pepper, chopped; 2 garlic cloves, finely minced; 2/3 cup dry white wine; 1 cup whipping cream; 1/4 teaspoon cayenne pepper; 1/4 cup freshly grated parmesan cheese; 1/2 lb fusilli

Servings: persons

2 eggs
2 cups Italian style breadcrumbs
1/3 cup fresh parsley, plus
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon ground pepper
4 boneless skinless chicken breast halves (pounded out slightly)
4 tablespoons olive oil
1/2 lb uncooked large shrimp, peeled, deveined
3/4 cup green onion, chopped
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
2 garlic cloves, finely minced
2/3 cup dry white wine
1 cup whipping cream
1/4 teaspoon cayenne pepper
1/4 cup freshly grated parmesan cheese
1/2 lb fusilli

1
Place eggs in shallow bowl and beat to blend. Mix breadcrumbs, 1/3 cup parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl. Dip chicken into eggs, then into crumb mixture, turning to coat completely.
2
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; saute until cooked through, about 4 minutes per side. Transfer to a dish in a warm oven. Discard oil in skillet; add 1 tablespoon oil. Add shrimp, green onions and bell peppers; saute over medium-high heat until just cooked through, about 3 minutes. Using slotted spoon, transfer shrimp and vegetables to dish with the chicken. Add wine to skillet; boil until reduced to 1/2 cup, about 2 minutes. Add cream and garlic; boil until sauce thickens slightly, about 3 minutes. Mix in cayenne and Parmesan.
3
Return shrimp, veggies and any collected juices to sauce in skillet. Stir over medium heat until heated through.
4
Meanwhile, cook fusilli in large pot of boiling salted water until just tender but still firm to bite.
5
Drain pasta. Add to skillet; toss to coat. Season with salt and pepper. Plate each chicken breast and divide the pasta between the four plates of chicken. Sprinkle with the 2 table spoons of fresh chopped parsley to garnish before serving.
6
Great served with fresh french bread and butter. Also goes great with a little side salad.

942

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 eggs, 2 cups Italian style breadcrumbs, 1/3 cup fresh parsley, plus, 2 tablespoons chopped fresh parsley, and more.

Yes, New Orleans Paneed Chicken With Shrimp And Fusilli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!