SPICY RED PEPPER PENNE WITH GRILLED CHICKEN, SHRIMP AND SCALLOPS

Ingredients Weight Measure
Olive oil 1/2 cup
Shallots, chopped 1/4 cup
Garlic, chopped 1/4 cup
Scallops, 30/40 count 1-1/2 lbs.
Raw shrimp, 26/30 count, peeled, deveined, tail off 1-1/2 lbs.
Chicken breast, skinless, grilled, dice 1/4" 2-1/2 lbs.
Zucchini, julienne 3 ea.
Yellow squash, julienne 3 ea.
Carrots, julienne 3 ea.
Roma tomatoes, peeled, seeded, diced 15 cups
Dry sherry wine 1-1/2 cups
TABASCO® brand Original Red Sauce 1-1/4 cups
Red Pepper Coulis 3-1/2 cups
Chicken stock 3-1/2 cups
Penne pasta, cooked 3 lbs.
Radicchio, chiffonade 8 cups
Spinach, chiffonade 12 cups
Salt 1-1/2 Tbsp.
Pepper 3 Tbsp.
Basil leaves, whole as needed
Roma tomato, cut in 4 wedges 1 ea.

Method

  1. In a tilt skillet, heat olive oil, shallots and garlic and cook until shallots are translucent.
  2. Add scallops, shrimp and chicken and cook until done.
  3. Then add the zucchini, squash, carrots and tomatoes; sauté for about 3 minutes. Deglaze pan with sherry.
  4. Add Original TABASCO® brand Pepper Sauce, Red Pepper Coulis and chicken stock; then let reduce by three-fourths.
  5. Warm pasta in water bath and then add to skillet.
  6. Mix in radicchio and spinach, incorporating ingredients, and adjust seasoning with salt and pepper.
  7. Transfer generous portion to a large bowl and garnish with fresh basil leaves and a Roma tomato wedges.

Yield: