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Ingredients55 m servings 681 cals
Original recipe yields 12 servings
- Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
- Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
- Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.
Per Serving: 681 calories; 44.5 g fat; 33.8 g carbohydrates; 36 g protein; 189 mg cholesterol; 555 mg sodium. Full nutrition
ReviewsRead all reviews 3
Good recipe (however very fattening). I made the recipe according to the directions and it was so rich, we could hardly eat it. I think if you sub lite cream cheese for the full fat cream chee...