2. Grilled chicken
4. Onion – garlic – celery – Basil
5. Diced tomatoes
6. Sweet Vermouth
8. Heavy whipping cream
I began by preparing the Soffrito – cooking the diced onion, celery, and garlic in olive oil over med-low heat. Next I added the tomatoes, basil, and wine, lowered the heat slightly, and cooked for about 15 minutes. I diced the twp chicken tenders and added them to the pan. I knew the pasta would take about 10 minutes to cook, so I waited until the pasta was in the water before I added the shrimp to the sauce. About 5 minutes before the pasta was ready I added the butter and cream.
What a delightful dinner! I think it could easily be repeated, using Sun Dried tomatoes in oil in place of the diced tomatoes. I started using celery in the "make ready" stage and enjoy the added flavor it gives to the sauce. It is definitely a do over.