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[85 - 87] make it happen what's up guys welcome
[87 - 89] back we're keeping the pasta party going
[89 - 91] this week with this delicious creamy
[91 - 94] tuscan chicken and shrimp pasta but
[94 - 95] before we get into the recipe please
[96 - 97] take a quick second to subscribe to the
[97 - 99] channel make sure you hit that bell to
[99 - 101] enable notifications as well all right
[101 - 102] guys meet me in the kitchen let's make
[102 - 104] it happen first things first let's take
[104 - 106] a look at all of these fantastic
[106 - 108] ingredients that we'll be using today as
[108 - 109] you guys know i like to get all of my
[110 - 111] prep work done and out of the way up
[112 - 114] front it makes life so much easier in
[114 - 115] the kitchen and makes your cleanup
[115 - 117] easier after you're done as well as far
[117 - 119] as the ingredients go we have some
[119 - 121] sun-dried tomatoes a shallots some
[121 - 124] spinach some garlic tons of great flavor
[124 - 126] in this pasta first things first want to
[126 - 128] dice up this shallot nice and fine if
[128 - 129] you don't have a shallot or you can't
[129 - 131] find one at the grocery store you can
[131 - 133] simply substitute in an onion white or
[133 - 135] yellow onion doesn't really matter just
[135 - 136] dice it up nice and fine like you see
[136 - 138] right here really no right or wrong way
[138 - 139] to do this guys just make sure your
[139 - 141] knife is nice and sharp i like to put a
[141 - 143] wet paper towel underneath the cutting
[143 - 145] board to prevent it from sliding as well
[145 - 147] always want to protect those fingers
[147 - 148] next we're going to dice up these
[148 - 149] sun-dried tomatoes these are going to
[150 - 151] add some great flavor if for whatever
[151 - 153] reason you don't like tomatoes you can
[153 - 154] leave them out you'd also use cherry
[154 - 156] tomatoes or grape tomatoes in place of
[156 - 158] these but i like the sun dried for this
[158 - 160] recipe there we go we got our shallot
[160 - 162] and our tomatoes prepped and ready we're
[162 - 163] also going to use a little bit of this
[163 - 166] oil that the sun-dried tomatoes came in
[166 - 167] no flavor left behind my friends
[167 - 169] speaking of flavor want to season up
[169 - 170] these chicken breasts with my
[170 - 172] all-purpose seasoning that's basically a
[172 - 173] blend of salt pepper garlic and onion
[173 - 175] powder a few other spices we're also
[176 - 177] going down with some italian seasoning
[177 - 179] as well press that in we're gonna hit
[179 - 181] these with a little red pepper flakes
[181 - 182] for a little bit of heat if you don't
[182 - 184] like spice at all you can leave that out
[184 - 186] totally up to you quick reminder guys
[186 - 187] that all the specific measurements and
[187 - 189] ingredients for this recipe can be found
[189 - 190] in the description box below so don't
[190 - 192] forget to check that out we're gonna
[192 - 193] flip the chicken breast over and show
[193 - 194] the other side the same love and
[194 - 196] attention if you guys haven't tried my
[196 - 197] all-purpose seasoning yet you can grab
[197 - 199] that via the link in my description box
[200 - 201] if you have an all-purpose seasoning
[201 - 202] that you already use that you like by
[202 - 205] all means you can use that just keep in
[205 - 206] mind that mine is low sodium so if you
[206 - 208] see me being a little heavy-handed just
[208 - 209] keep that in mind as you're seasoning
[209 - 211] your chicken we're going down the same
[211 - 212] seasoning blend on the shrimp make sure
[212 - 214] that they're evenly coated set those
[214 - 216] aside and now my friends it's time to
[216 - 218] get to cooking we're gonna warm our
[218 - 220] skillet over medium heat we're gonna add
[220 - 221] one to two tablespoons of butter plus
[221 - 223] some avocado oil which has a high smoke
[223 - 225] point that'll prevent the butter from
[225 - 227] burning that way you get the flavor from
[227 - 229] the butter without burning it sear that
[229 - 230] chicken for two to three minutes per
[230 - 232] side until it's golden brown and
[232 - 234] beautiful like so and we're gonna pop
[234 - 236] that in the oven at 400 degrees until
[236 - 238] the chicken breast reaches 165 degrees
[238 - 240] internal temperature depending on the
[240 - 241] size of the chicken that'll be about 12
[241 - 243] to 15 minutes meanwhile we're to go
[243 - 245] ahead and get our pasta started bring
[245 - 247] your water up to a boil hit that with a
[247 - 250] tablespoon or so of salt
[252 - 252] once that water comes to a boil you're
[252 - 253] going to drop your pasta and cook that
[254 - 255] per package instructions feel free to
[255 - 257] use whatever pasta noodles you enjoy in
[257 - 259] the meantime let's take a look at this
[259 - 261] chicken right at 165 degrees internal
[261 - 263] temperature which is perfect we're gonna
[263 - 265] set that aside until we need it later
[265 - 267] and get this shrimp cooking i'm leaving
[267 - 269] the tails on but that's totally optional
[269 - 270] guys if you want to remove the tails
[270 - 272] then by all means you can do so just
[272 - 273] cook the shrimp until it's beautiful
[273 - 276] like so the shrimp should be 145 degrees
[276 - 277] internal temperature and then it's safe
[279 - 280] once you have the color that you want
[280 - 281] and they're cooked through we're going
[281 - 283] to go ahead and remove the shrimp
[283 - 285] leaving behind all that amazing flavor
[285 - 287] in the bottom of the skillet we're going
[287 - 289] to add that sun-dried tomato oil then
[289 - 290] we're going to add the shallots give
[290 - 292] that a nice toss in the oil allow them
[292 - 294] to cook down a bit working over
[294 - 295] medium-low heat here then we're going to
[296 - 298] add the sun-dried tomatoes so right now
[298 - 299] we have the shallots and the sun-dried
[299 - 301] tomatoes in there cooking down we're
[301 - 302] going to add one tablespoon of
[302 - 304] all-purpose flour that's going to help
[304 - 306] thicken things up just a little bit
[306 - 307] that's optional if you like a thinner
[308 - 310] sauce you can leave the flour out give
[310 - 312] that a mix cook the raw flour taste off
[312 - 313] and then we're going in with a splash of
[314 - 316] chardonnay any kind of dry white wine will work
[316 - 318] any kind of dry white wine will work great right there if you don't want to
[318 - 319] cook with wine you could always use
[319 - 321] chicken broth increase the heat to burn
[321 - 323] off the alcohol leaving behind all that
[323 - 325] amazing flavor and then we're going in
[325 - 326] with about a cup of crushed tomatoes or
[326 - 328] tomato sauce tons of flavor in this
[328 - 330] recipe guys your house is going to be
[330 - 332] smelling absolutely amazing i can't wait
[332 - 334] for you guys to try this recipe nice
[334 - 336] little spring and summertime vibe as
[336 - 337] well we're going in with the chicken
[338 - 340] broth again guys all the specific measurements
[340 - 341] again guys all the specific measurements and ingredients for this recipe can be
[341 - 343] found in the description box below so
[343 - 345] don't forget to check that out we can't
[345 - 346] forget the garlic my friends going in
[346 - 348] with about a tablespoon or so of that i
[348 - 349] like to use the garlic paste just
[350 - 351] because it's easy but feel free to use
[351 - 353] whatever garlic product you enjoy we're
[353 - 355] going to break out the whisk and mix to
[355 - 357] combine allow that to simmer away for a
[357 - 359] couple minutes and reduce meanwhile
[359 - 361] we're going in with the spinach and then
[361 - 362] we're also going to add in some of that
[362 - 364] heavy cream give that a good mix the
[364 - 366] spinach is going to wilt down
[366 - 367] beautifully and add some nice color and
[367 - 369] some nutrients to the party now you got
[369 - 371] a healthy pasta on your hands because
[371 - 373] it's got spinach in it right
[373 - 375] taste as you go and adjust the flavor to
[375 - 376] your preference we're going in with
[376 - 378] about a cup or so of grated parmesan
[378 - 379] cheese you want to add that a little bit
[379 - 382] at a time over medium-low heat and just
[382 - 383] allow that residual heat in the skillet
[383 - 386] to melt that cheese oh man we got a good
[386 - 388] pasta on our hands right here my friends
[388 - 389] add a little bit more seasoning as
[389 - 391] needed again make sure you taste as you
[391 - 393] go and adjust accordingly i'm gonna add
[393 - 395] a little extra black pepper some red
[395 - 397] pepper flakes as well because i want a
[397 - 399] little bit of spice at the party totally
[399 - 400] up to you though guys if you don't like
[400 - 402] spice you can leave it out i'm gonna
[402 - 404] grate some lemon zest to add a pop of
[404 - 405] freshness in there without the acidity
[405 - 407] from the juice
[407 - 409] oh man look at that pasta sauce we're
[410 - 411] gonna finish the noodles in the pasta
[411 - 413] sauce the way the good lord intended
[413 - 414] we're also gonna add the shrimp back to
[414 - 416] the party there's those noodles again
[416 - 418] guys use whatever pasta noodles you
[418 - 420] enjoy this is great with penne as well
[420 - 421] i'm gonna toss those noodles around in
[422 - 423] the sauce make sure that they're evenly
[423 - 425] coated allow them to soak up all that
[425 - 427] flavor before we plate this up
[427 - 429] brace yourself for a trademark money
[429 - 432] shot my friends look at that
[432 - 433] we're gonna go ahead and slice this
[433 - 435] chicken up shout out to my new knife
[435 - 436] that should be on the market in about
[436 - 438] two months it's in production as we
[438 - 440] speak beautifully cooked chicken breast
[440 - 443] 165 degrees internal temperature still
[443 - 445] remains nice and juicy
[445 - 447] we're going to plate that right on top
[447 - 449] of the pasta and you have yourselves a
[449 - 451] fantastic chicken and shrimp pasta
[451 - 453] another little cameo appearance of the
[453 - 454] new knife hope you guys like that we're
[454 - 456] going to hit this with a little bit more
[456 - 457] grated cheese because we're here for a
[457 - 459] good time not a long time and now my
[459 - 461] friends it's just about time to plate
[461 - 463] this up and get your boy a taste test
[463 - 465] because i am starving
[465 - 467] brace yourself for a trademark money
[467 - 469] shot say it with me guys looking good
[469 - 470] there's that chicken we're gonna plate
[470 - 472] that right on top we got the shrimp all
[472 - 474] around a little additional sauce pour
[474 - 476] because why not
[476 - 479] oh man look at that doesn't get much
[479 - 480] better than that my friends a little
[480 - 482] parsley for a pop of color answer you
[482 - 484] guys will click on that thumbnail thank
[484 - 485] you for helping me get to 400 000
[485 - 487] subscribers we're on our way to half a
[487 - 489] million make sure you share all of this
[489 - 491] content on your social media and tag me
[491 - 492] so we can get some more exposure i
[492 - 494] appreciate all the love and support
[494 - 496] going in for the taste test let's see
[497 - 499] oh man you guys know this is a fork drop
[499 - 501] recipe let me know what you think in the
[501 - 502] comments give your boy a thumbs up hit
[502 - 504] that subscribe button and the bell to
[504 - 506] enable notifications and as always thank
[506 - 509] you for your support