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Place chicken in bowl and dump dry marinade ingredients over it. Add oil then wine and mix thoroughly. Let stand at least 1/2 hour.
In a hot large fry pan or wok add 1 1/2 TBS olive oil, then chicken (skip this step if using shrimp). Lightly cook the chicken until just turning opaque. Remove from the pan and set aside in a covered bowl. Add rest of the oil and sweat the bell peppers, onions and shallots until onions turn clear (Do Not Brown). Add tomatoes and garlic and continue cooking for 5 minutes. Deglaze the pan with the wine. Add the basil, parsley, olives and artichokes cook for 3 minutes then add the stock, noodles, salt and pepper.
Simmer for 5 minutes then add the chicken (or shrimp). Cook for a few minutes longer (stirring regularly) until the chicken is warm or the shrimp is cooked. Add the Parmesan cheese stir and serve. You can garnish the dish for service with a little more dried parsley.
If when finished (before the cheese is added) and there is too much liquid, mix a tsp of corn starch or arrow root with 3tbs water or wine. Remove the pan from the heat and stir in the mixture. Then return the pan to the heat for 1 - 3 minutes.
If you are using shrimp and can get them with shells on then you can improve the dish by making shrimp stock. Remove the shells from the shrimp and place in a small pot. Add a small bay leaf, salt and pepper and enough water to cover (at least 1 1/2 cups). Simmer this for 20 minutes stirring and crushing the shells down into the water. Skim off any foam that forms. Use a strainer to separate the liquid from the shells. Place the liquid back on the heat and simmer to reduce the liquid until you have 1/2 cup of stock. If you can't get shrimp with shells just use the chicken stock.
If you want to use canned tomatoes, strain them first. At this point if you reserve the juice, you can use it as a substitute for some or all of the stock.
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