Pasta Portofino
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
In a large skillet, over medium heat, cook shallots and mushrooms in oil for 5 minutes. Add shrimp and cook 2 to 3 minutes until shrimps are pink. With slotted spoon, remove mixture from skillet and set aside.
Cook chicken in same skillet for 5 minutes or until a meat thermometer reads 165°F (74°C). Add snow peas and cook 3 to 4 minutes. Return shrimp mixture to skillet.
Stir in wine, deglazing the pan. Stir in whipping cream, salt, thyme, pepper and tomato.
Simmer sauce about 5 minutes until slightly thickened.
Cook pasta according to package directions. Spoon sauce over cooked pasta and top with lots of Parmesan cheese.
Nutrition Info
| Per 310 g serving | Amount |
|---|---|
| Calories | 500 |
| Protein | 33 g |
| Fat | 19 g |
| Saturated Fat | 7 g |
| Carbohydrate | 46 g |
| Fibre | 3 g |
| Sugar | 4 g |
| Cholesterol | 155 mg |
| Sodium | 430 mg |
| Per 310 g serving | % Daily Value |
|---|---|
| Potassium | 18 |
| Calcium | 8 |
| Iron | 25 |
| Vitamin A | 20 |
| Vitamin C | 40 |
| Vitamin B6 | 30 |
| Vitamin B12 | 47 |
| Folate | 79 |
| Zinc | 33 |
