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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I think this is my husband's favorite dish. In order to make this dish you will need my Thick Bechamel Sauce With Parmesan and Sun-Dried Tomatoes. Ingredients:
6 tablespoons oil |
3 chicken fillets |
cajun seasoning |
12 ounces shelled raw shrimp |
2 teaspoons garlic, chopped |
1 small onion, chopped |
6 ounces broccoli, cut in bite size pieces |
8 ounces farfalle pasta or 8 ounces penne pasta |
1/2 cup parmesan cheese, grated |
1 cup sharp cheddar cheese, shredded |
Directions:
1. Sprinkle the chicken filets with Cajun seasoning and cook in 4 Tbsp oil until done. Cut in bite size pieces.
2. Heat the remaining oil over medium heat and cook garlic, onion and broccoli for about 5 minutes. Add shrimp and chicken, and set aside.
3. Cook pasta al dente.
4. Make Thick Bechamel Sauce With Parmesan and Sun Dried Tomatoes (Thick Bechamel Sauce With Parmesan and Sun-Dried Tomatoes).
5. Mix together pasta, shrimp/chicken and sauce.
6. Pour into greased 2 quart baking pan, the pan will be full. Sprinkle with parmesan cheese and cheddar.
7. Bake at 350°F for 45 minutes.
8. Enjoy.
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