Chicken Shrimp Scampi with Vegetables
A great combination of seafood and chicken with great herbs and vegetables.

Ingredients:

1 lb diced Omega-3 Chicken
1¼ lbs shrimp shelled with tails on or off
4 Tbsp. Macadamia Nut Oil
6 Tbsp. Grass-Fed Butter
4-5 cloves garlic large, minced
1 pinch seasoning salt to taste
1 pinch black pepper to taste
¼ c dry white wine or Omega-3 Chicken Broth
2 Tbsp. lemon juice
3 oz shredded Parmesan
12 oz jar roasted red peppers drained cut into strips
14 oz can diced tomatoes
1 shallot diced
¼ c fresh parsley chopped

Optional:
½ lb sliced white mushrooms optional
½ tsp red pepper flakes crushed, or to taste - optional
1 or 2 hand fulls of baby spinach
4 spears asparagus cut into one-inch pieces

Instructions:

1. Heat macadamia nut oil and two tablespoons of butter in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds to one minute).
2. Add shallot, roasted bell peppers, diced tomatoes, and optional items (except red pepper flakes and spinach). Cook for three to five minutes. Remove and keep warm.
3. Add chicken to the pan. Cook until chicken is cooked through. Remove from pan and keep warm.
4. Add two tablespoons butter and two tablespoons of oil. Add the shrimp, season with salt and pepper to taste and sauté for one to two minutes on one side (until just beginning to turn pink), then flip.
5. Pour in wine (or broth), add chicken, roasted bell peppers, diced tomatoes, spinach and red pepper flakes (if using). Bring to a simmer for one to two minutes or until wine reduces by about half and the shrimp is cooked through (do not over cook your shrimp).
6. Stir in the remaining two tablespoons butter, lemon juice and parsley and take off heat immediately. Sprinkle Parmesan cheese over entire dish.
7. Serve over cauliflower rice, spaghetti squash or steamed vegetables (cauliflower, broccoli, zucchini noodles).

Enjoy.

Submitted by Sandra Slanker