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Name: Chicken Basilica
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c olive oil; 1 lb Linguini pasta; 1 lb Fresh chicken tenders; Salt to taste; 10 Basil leaves julienned; 1/2 lb Bay shrimp; 2 c Chicken Stock; Black Pepper freshly ground; 4 whole basil leaves; 1/2 c Marsala wine; 1/2 c shallots Diced; 1 qt Light cream

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INGREDIENTS

1/4 c olive oil
1 lb Linguini pasta
1 lb Fresh chicken tenders
Salt ; to taste
10 Basil leaves ; julienned
1/2 lb Bay shrimp
2 c Chicken Stock
Black Pepper ; freshly ground
4 whole basil leaves
1/2 c Marsala wine
1/2 c shallots ; Diced
1 qt Light cream

Servings

INSTRUCTIONS

Saute chicken tenders in 2 tablespoons of the olive oil, salt and pepper lightly. When done, they turn a light brown color. Set aside. Flash cook bay shrimp in boiling water for 2 minutes. Drain and set aside. Sauce: Saute shallots in 1 tablespoon of the remaining olive oil until translucent. Use 8- to 10-inch saute pan. Deglaze pan with Marsala wine. Add one pinch of salt and pepper, add chicken stock. Mix well. Add cream and reduce liquid to 1/2 the amount. Add julienned basil. Prepare pasta: in small stock pot, put 3 quarts of water with the remaining olive oil. Bring to boil, add linguini pasta, stir, cook, preferably al dente. Place linguini pasta, approximately 4 ounces on plate. Arrange prepared chicken tenders around and on top of pasta, 4 to 5 per serving. Ladle sauce over top of the chicken tenders and pasta. Crown with 1/4 of the prepared bay shrimp. Garnish with 1 whole basil leaf, placed on top of bay shrimp. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9463) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-29-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Jovanna Cruz

NOTES

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Chicken Basilica

1/4 c olive oil
1 lb Linguini pasta
1 lb Fresh chicken tenders
 Salt to taste
10 Basil leaves julienned
1/2 lb Bay shrimp
2 c Chicken Stock
 Black Pepper freshly ground
4 whole basil leaves
1/2 c Marsala wine
1/2 c shallots Diced
1 qt Light cream

Saute chicken tenders in 2 tablespoons of the olive oil, salt and  pepper lightly. When done, they turn a light brown color. Set aside.  Flash cook bay shrimp in boiling water for 2 minutes. Drain and set  aside. Sauce: Saute shallots in 1 tablespoon of the remaining olive  oil until translucent. Use 8- to 10-inch saute pan. Deglaze pan with  Marsala wine. Add one pinch of salt and pepper, add chicken stock.  Mix well. Add cream and reduce liquid to 1/2 the amount. Add  julienned basil. Prepare pasta: in small stock pot, put 3 quarts of  water with the remaining olive oil. Bring to boil, add linguini  pasta, stir, cook, preferably al dente. Place linguini pasta,  approximately 4 ounces on plate. Arrange prepared chicken tenders  around and on top of pasta, 4 to 5 per serving. Ladle sauce over top  of the chicken tenders and pasta. Crown with 1/4 of the prepared bay  shrimp. Garnish with 1 whole basil leaf, placed on top of bay shrimp.  This recipe yields 4 servings.    Source: "CHEF DU JOUR - (Show # DJ-9463) - from the TV FOOD NETWORK"  S(Formatted for MC5): "07-29-1999 by Joe Comiskey -  joecomiskey@netzero.net"    Recipe by: Jovanna Cruz

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Nutrition

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Serving Size: 1 Serving (2273g)
Recipe Makes: 4

Calories: 4122
Calories from Fat: 3167 (77%)

Amt Per Serving		% DV

	Total Fat 351.9g	469 %
	Saturated Fat 207.4g	1037 %
	Monounsaturated Fat 105.3g
	Polyunsanturated Fat 18.1g
Cholesterol 1328.8mg		409 %
Sodium 1638.4mg		56 %
Potassium 3021.3mg		80 %
Total Carbohydrate 156.2g		46 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 154.9g
Protein 93g		133 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4122

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