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 - email@example.com" Recipe by: Jovanna Cruz
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|Serving Size: 1 Serving (2273g)|
|Recipe Makes: 4|
|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 %|
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Calories per serving: 4122
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