Pasta Lorenzo | Check, Please! | WTTW Chicago

Ingredients

• 1 8oz. chicken breast cut into 8 strips
• 6 large-size shrimp (size 10-15 count)
• 6 pieces of sun-dried tomatoes, sliced thin
• 1 stick of salted butter
• Two cups of chicken broth
• Two cups of marinara sauce
• 1 half-cup of romano cheese
• 1 tablespoon chipotle peppers puree
• 1 half-cup of white wine
• 1 pound of dry bow-tie pasta
• Salt and pepper
• olive oil
• Fresh basil and fresh parsley
• 1 half-cup of flour