Chicken and Shrimp Arreganate

• 12 lb rotelle pasta (corkscrew)
• 1 lb chicken breast
• 12 raw shrimp
• 14 cup flour
• 1 teaspoon salt
• 12 teaspoon pepper
• 12 teaspoon paprika
• 3 tablespoons olive oil
• 1 small onion, chopped
• 4 garlic cloves, minced
• 3 tomatoes, chopped
• 2 tablespoons fresh basil, chopped
• 12 cup chicken broth
• 12 cup white wine
• 12 cup heavy cream
• 14 cup parmesan cheese, shredded
• 1 cup mozzarella cheese, shredded
• salt
• pepper

1. Cook Rotelli pasta according to box directions.
2. Slice chicken in thin chunks.
3. Combine flour, salt, pepper and paprika on a plate.
4. Dredge chicken in flour mixture.
5. In a large frying pan, heat oil and brown chicken, 2 minutes each side.
6. Set chicken aside on a platter.
7. Into the same frying pan that you cooked the chicken, sautee onion and garlic until onion is transluscent, about 4 minutes.
8. Add tomatoes and basil.
9. Cook another minute.
10. Add chicken broth, wine and cream.
11. Simmer for 5 minutes.
12. Add the parmesan.
13. Season with salt and pepper to taste.
14. Add raw shrimp and continue to simmer 2 minutes.
15. Add Chicken and mix well.
16. Sprinkle the mozarellla on top.
17. Cover and simmer for 5 minutes until cheese is melted.
18. Serve over the cooked Rotelli pasta.

rotelle pasta, chicken breast, shrimp, flour, salt, pepper, paprika, olive oil, onion, garlic, tomatoes, fresh basil, chicken broth, white wine, heavy cream, parmesan cheese, mozzarella cheese, salt, pepper

Taken from www.food.com/recipe/chicken-and-shrimp-arreganate-423321 (may not work)