Tortiglioni with Cream Between Land and Sea

I offer you a Tortiglioni recipe, this one, with chicken, shrimp and especially fish stock which gives a pleasant taste to the sauce.

Ingredients & Preparation

1. Start by cooking the pasta.
2. Melt a knob of butter, add a few grated garlic cloves (7 to 8 cloves).
3. Add sliced ​​chicken fillet (around 600g for me) and sear over high heat.
4. Salt and pepper.
5. Mix then let cook for a few minutes.
6. Once the meat is nicely colored and almost cooked, add some peeled shrimp (I used 300g) and fry for a few moments (not too long or you risk having too dry shrimp).
7. Pour in the liquid cream (80cl for me) and mix.
8. Add 1 good teaspoon of fish stock.
9. Then add 1 teaspoon of mustard and 1 tablespoon of dried parsley.
10. At the end of cooking, pour in the juice of 1/2 lemon and mix.
11. Serve the Tortiglioni with the chicken and shrimp cream sauce.