Italian Shrimp ‘n’ Pasta
TOTAL TIME: Prep: 20 min. Cook: 7-1/2 hours
YIELD: 6 servings.
This dish will remind you a bit of classic shrimp Creole, but it has a surprise Italian twist. Slow cooking gives it hands-off ease—perfect for company. —Karen Edwards, Sanford, Maine
Ingredients
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1 pound boneless skinless chicken thighs, cut into 2x1-in. strips
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2 tablespoons canola oil
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1 can (28 ounces) crushed tomatoes
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2 celery ribs, chopped
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1 medium green pepper, cut into 1-inch pieces
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1 medium onion, coarsely chopped
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2 garlic cloves, minced
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1 tablespoon sugar
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1/2 teaspoon salt
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1/2 teaspoon Italian seasoning
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1/8 to 1/4 teaspoon cayenne pepper
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1 bay leaf
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1 cup uncooked orzo or other small pasta
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1 pound peeled and deveined cooked shrimp (31-40 per pound)
Directions
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1.
In a large skillet, brown chicken in oil; transfer to a 3-qt. slow cooker. Stir in tomatoes, celery, pepper, onion, garlic, sugar and seasonings. Cook, covered, on low 7-8 hours or until chicken is just tender.
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2.
Discard bay leaf. Stir in pasta; cook, covered, on high until pasta is tender, about 15 minutes. Stir in shrimp; cook, covered, until heated through, about 5 minutes longer.
Nutrition Facts
1-1/2 cups: 418 calories, 12g fat (2g saturated fat), 165mg cholesterol, 611mg sodium, 40g carbohydrate (10g sugars, 4g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 2-1/2 starch, 1 fat.
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