Pasta Portofino

Prep Time: 15 min
Cook Time: 20 min
Serves: 4

This delicious but easy dish brings together the flavours of chicken and shrimp. Served in a rich, creamy white wine sauce, this decadent dish is perfect for special occasions and casual entertaining.


1/2 lb (0.3 kg) boneless chicken, cut into strips
2 tbsp (30 mL) vegetable oil
4 shallots, chopped
1 cup (250 mL) mushrooms, sliced
1/2 lb (0.3 kg) shrimp, fresh or frozen
4 oz (115 g) snow peas
1/4 cup (60 mL) dry white wine
1/2 cup (125 mL) 35% (whipping) cream
1/2 tsp (2.5 mL) salt
1/2 tsp (2.5 mL) thyme, dried
1/8 tsp (0.5 mL) pepper
1 tomato(es), peeled, seeded and chopped
2 cups (500 mL) pasta shells
Parmesan cheese, grated


1 In a large skillet, over medium heat, cook shallots and mushrooms in oil for 5 minutes. Add shrimp and cook 2 to 3 minutes until shrimps are pink. With slotted spoon, remove mixture from skillet and set aside.
2 Cook chicken in same skillet for 5 minutes or until a meat thermometer reads 165°F (74°C). Add snow peas and cook 3 to 4 minutes. Return shrimp mixture to skillet.
3 Stir in wine, deglazing the pan. Stir in whipping cream, salt, thyme, pepper and tomato.
4 Simmer sauce about 5 minutes until slightly thickened.
5 Cook pasta according to package directions. Spoon sauce over cooked pasta and top with lots of Parmesan cheese.