CHICKEN YAYA
Serves 6-8

olive oil
3 oz. dried tomatoes
8 large garlic cloves, peeled and sliced thin
1 bunch of leeks (about 3-4 medium leeks), sliced
8 oz. fresh mushrooms, sliced or quartered
4 oz. Genoa (or hard) salami, sliced
2 boneless, skinless chicken breast halves, in 1/2 inch cubes
1 lb. fresh shrimp (about 2/3 lb. if shrimp is cleaned)
1 pint sour cream
salt & pepper to taste
1 lb. linguine or fettuccine

Preparation:

1. Blanch dried tomatoes for two minutes, drain well. Slice into strips. In small bowl, cover tomatoes with olive oil. (Or just slice up some dried tomatoes that have been preserved in olive oil.)

2. Cut salami in 1/4 inch strips.

3. Prepare pasta according to package directions.

Assembly:

1. In large skillet over medium high heat, sauté tomato/olive oil mixture with garlic for one minute.

2. Add leeks and mushrooms to pan and continue cooking for about four or five minutes.

3. Push vegetables to side of pan, add chicken, shrimp and salami, stirring them, but not yet mixing into vegetables until shrimp and chicken look almost done, about two minutes.

4. Meanwhile, test the pasta. When al dente, drain well and return to kettle with enough olive oil to keep it from sticking.

5. Stir to mix vegetables into meat mixture, and cook another minute or two until meats are just done.

6. Reduce heat to low, add sour cream and stir until mixed. Add salt and pepper to taste.

7. Serve on large platter over pasta. Sprinkle with freshly grated parmesan, if desired.

Chef says:

     Living in Houston in the 1980s, fresh Gulf shrimp was a staple at my house, and I was always trying new ways to cook it. This way turned out so good, that conversation at table stopped for a time.
     "How do you like it?" I asked.
     "Ya, Ya!" was the unison reply.
     So I wrote down the recipe.