Chicken and Shrimp Franchese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz angel hair , cookedFour 4 oz chicken breasts ( boneless and skinless)8 oz jumbo shrimp1 cup chicken broth3 tbsp. lemon juice1/4 cup flourblack pepper to taste2 eggs3 tbsp butter
Dip shrimp in flour, then egg substitute; set aside.
In 12-inch nonstick skillet, melt 1 tablespoon Promise® Buttery Spread over medium-high heat and cook shrimp, turning once, until shrimp are almost pink.
Remove shrimp and set aside.Dredge chicken first through beaten eggs and then through flour. Cook over medium heat until golden brown and no longer pink in the middle.
In same skillet, add remaining 2 tablespoons Spread, broth, lemon juice, salt and pepper. Bring to a boil over high heat and boil 2 minutes. Reduce heat to medium.
Return shrimp to skillet and cook 2 minutes, or until shrimp turn pink.
Serve over pasta and sprinkle, if desired, with chopped fresh parsley.
Serving Size: About 4 ( 1 chicken breast with 1 cup pasta)
Number of Servings: 4
Recipe submitted by SparkPeople user SPARKLES1382.
In 12-inch nonstick skillet, melt 1 tablespoon Promise® Buttery Spread over medium-high heat and cook shrimp, turning once, until shrimp are almost pink.
Remove shrimp and set aside.Dredge chicken first through beaten eggs and then through flour. Cook over medium heat until golden brown and no longer pink in the middle.
In same skillet, add remaining 2 tablespoons Spread, broth, lemon juice, salt and pepper. Bring to a boil over high heat and boil 2 minutes. Reduce heat to medium.
Return shrimp to skillet and cook 2 minutes, or until shrimp turn pink.
Serve over pasta and sprinkle, if desired, with chopped fresh parsley.
Serving Size: About 4 ( 1 chicken breast with 1 cup pasta)
Number of Servings: 4
Recipe submitted by SparkPeople user SPARKLES1382.
Nutritional Info Amount Per Serving
- Calories: 512.1
- Total Fat: 11.3 g
- Cholesterol: 173.8 mg
- Sodium: 234.1 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 2.3 g
- Protein: 35.9 g
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