Jennings Neal Naranjo, II (J. Neal)
A Pineywoods Home Health Care, Inc.
1 lb. lean chicken breasts cut into pieces OR
1 lb. shrimp, peeled and deveined
3 Tbsp. flour
4 Tbsp. butter (divided)
3 to 4 cloves garlic, chopped
2 cups half & half
Tony Chachere‟s seasoning to taste
½ cup Parmesan cheese
1 pkg. pasta (fettuccine noodles, penne pasta, etc)
In a large skillet brown chicken in 1 Tbsp. butter and cook until done. If using shrimp, cook in butter until pink (not too long). Set chicken or shrimp aside. In the same skillet, melt remaining butter and add chopped garlic. Brown for about 2 minutes. Add flour to butter mixture and stir, cooking until bubbly (about 2 minutes). Add half & half and stir until sauce thickens. Add Parmesan cheese & Tony Chachere‟s seasoning. Set sauce aside. Cook pasta according to directions and drain well. In a large bowl combine sauce, chicken or shrimp, and pasta and toss. Top with parmesan cheese and serve.
Note: Can add 1 tsp. rosemary for chicken or 1 Tbsp. chopped parsley for both chicken/shrimp.
Variation: Can also add bacon or sausage to chicken mixture.
Can add crabmeat to shrimp mixture.