Chicken and Shrimp with Pasta

Boo yah shrimp

It has been said that this dish was invented for Napolean himself.

He must have had an Italian chef traveling around with him.

The bread does not have to be fried in butter unless you want a gut like the loser of Waterloo.

Chicken and Shrimp

• 1 lb shrimp
• 2 chicken breasts
• 2 ribs celery, diced fine
• 1 onion, diced fine
• 3 cloves garlic, minced
• 2 tbsp chopped fresh oregano
• 2 cups shrimp/chicken stock
• 1 cup white wine
• 1 28-ounce can tomatoes
• Salt/pepper
• Slices french bread

Debone chicken and cut breasts in half. Shell and devein shrimp. Make a stock from the shrimp shells, chicken bones and left over bits of vegetables. Strain stock and let cool. In a large saute pan melt a tablespoon butter with olive oil. Fry onion and celery until softened. Add garlic and cook until fragrant. Add chicken pieces and brown on each side. Add wine and deglaze pan. Crush tomatoes by hand and add to pan along with oregano and stock. Bring to a boil then reduce heat to a simmer. Cook until sauce thickens and chicken is cooked. Add shrimp and cook until done, about five minutes. Serve over pasta with bread slices fried in butter.