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Chicken & shrimp with a garlic - feta cheese florintine sauce
Chicken & shrimp with a garlic - feta cheese florintine sauce

Before you jump to Chicken & shrimp with a garlic - feta cheese florintine sauce recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Money.

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Refrigerators and freezers use a lot of electricity, especially if they are not working as effectively as they should. You can certainly save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

As you can see, there are lots of little elements that you can do to save energy, and also save money, in the kitchen alone. Efficient living is something we can all accomplish, without difficulty. It’s about being functional, most of the time.

We hope you got insight from reading it, now let’s go back to chicken & shrimp with a garlic - feta cheese florintine sauce recipe. To make chicken & shrimp with a garlic - feta cheese florintine sauce you only need 3 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Chicken & shrimp with a garlic - feta cheese florintine sauce:
  1. You need 1 peeled & de-veined shrimp (without the tail), sliced chicken breast (I like it better grilled that's if you got the time to do so), olive oil
  2. Get 1 butter, flour, chicken base, white wine, herbed or tomato garlic feta cheese and heavy whipping cream then salt & pepper
  3. Provide 1 I like rigotoni cause of the shaped….but boil your pasta in some lightly salted water for about 12 to 14 minutes and add a little olive oil to that so it won't stick when it's drained
Instructions to make Chicken & shrimp with a garlic - feta cheese florintine sauce:
  1. To make the sauce Sautee your garlic until aromatic then add some flour and stir to make your roux… add a chicken bullion cube and a little of the whipping cream and stir until it's all incorporated and starts to thicken the add the rest of the cream and hold on the lowest but stir so it won't stick to the bottom
  2. On medium in a Sautee pan heat up the olive oil, saute the chopped onions and stir till aromatic then add the chicken and shrimp, cook on medium to med low so you won't dry the chicken or make the shrimp rubbery (add some of the white wine and lime if that happens to mask burning) once it's just about finished add you chopped spinach and cover so the steam from the liquid in the pan will wilt and brighten the spinach to fold in with sauce and chicken at the same time
  3. Have pasta properly cooked and held….
  4. When you plate this dish do the pasta first then the chicken and shrimp on top of that and then sauce it last….
  5. For extra eye appeal take the tomatoes and toss them in some chopped cilantro with just a little bit of oil and when the plate is entirely finished sprinkle some of these tomatoes with the cilantro over the top….just a few

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