Chicken Shrimp Scampi with Spinach and Cherry Tomatoes
- 1.5 to 2lb shrimp
- 1 lb boneless skinless chicken cubed
- 2 cups baby spinach
- 10 or more cherry tomatoes halved
- 1/4 cup flour
- 2.5 tbsp COOKING WITH GREENS GO TO SEASONING
- 5 tbsp butter
- 1 small onion minced
- 5 cloves garlic minced
- 1.5 cups heavy cream
- 1 tbsp cornstarch
- 1/2 cup chicken broth
- 1/3 cup grated parmesan cheese
- 1 tsp chopped parsley
- optional red pepper flakes
Coat chicken with mixture of flour and half of the seasonings. Heat 2 tbsp butter in large skillet. Brown chicken on both sides,turning often, about 12 minutes, until chicken tests done. Remove chicken and keep warm. To skillet, add onion and garlic, saute until translucent. Add heavy cream, and tomatoes and cook and stir until milk boils. Add shrimp, cheese, parsley and pepper flakes(optional). Fold in spinach. Add cornstarch and broth to a small cup or bowl to create a slurry. Slowly add to milk mixture. Simmer until thickened. Place chicken on noodles, spoon scampi over the chicken. Serve.
Written by Derak Green
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