Ingredients
2 cloves garlic, chopped
1/2 cup olive oil
1 can artichoke hearts
T. hot pepper flakes
3 chicken breasts, cut into small chunks
1 lb. raw shrimp
large can petite diced or crushed tomatoes
can vegetable broth
Lb. cappellini or linquine
can chicken broth with herbs
1/4 cup parsley, chopped
1/4 cup basil chopped
salt and pepper to taste
parmesan cheese
Preparation
Put on large pot of water to cook pasta. Put olive oil in LARGE frying pan. Add chopped garlic and raw shrimp. Saute until shrimp is pink - three or four minutes. Do not overcook. Stir often. Remove shrimp to separate bowl. Salt and pepper chicken chunks and put in frying pan. Saute (stirring frequently)until cooked through - only six or seven minutes. Remove chicken chunks from pan to bowl. Add chicken broth, vegetable broth, pepper flakes, parsley, basil and tomatoes to pan and simmer until just boiling. Turn down to simmer and add artichoke hearts. Is this about the time the water in the pasta pot is boiling? Put pasta (and some salt) in water and cook required time, according to pasta selection. Return shrimp and chicken to pan when pasta is cooked, just to heat. Do not boil! Drain pasta, put in large bowl and pour half of sauce on top. Reserve rest of sauce for those who want extra. Top with Parmesan. Yum!
