1 pound dry fettuccine
3 tablespoons olive oil
1 pound peeled, de-veined large shrimp
2 tablespoons blackening seasoning
3/4 pound pulled chicken
3/4 pound andouille sausage, cut into 1/4 inch pieces
1 onion, roughly chopped
1 red bell pepper, roughly chopped
4 garlic cloves, minced
1 (14.5 ounce) San Marzano tomatoes
1/2 cup chicken stock
1/2 cup heavy cream
1/2 cup grated pecorino
Cook pasta al dente.
Saute sausage, onion, red bell pepper, and garlic.
Add tomatoes, chicken stock and cream. Reduce by 1/4.
Add cooked chicken.
Add pasta to sauce.
Garnish with pecorino and parsley.
Congressman Bradley Byrne questioned Defense Secretary Chuck Hagel Thursday over proposed cuts to the LCS Program.
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