Article: Pasta Poulet, Cajun Catfish recipes worth reeling in Chicken, seafood specialties prepared by top chef at the Anchorage Restaurant

Lois R., West Allis, requested recipes for Pasta Poulet and Cajun Catfish, both served at the Anchorage Restaurant, 4700 N. Port Washington Road, Glendale.

Jerry Taylor, executive chef, sent the recipes.

The Anchorage Pasta Poulet

2 large chicken breasts (about 8 ounces each) boned, skinned and cut into thin strips)

16 large shrimp (26 to 30 count), cleaned, deveined

Flour to dust shrimp and chicken

1/2 cup olive oil

2 teaspoons chopped garlic

Salt to taste

White pepper to taste

1 cup dry white wine

4 cups sliced fresh mushrooms

16 plum tomatoes, cut into wedges Chopped fresh parsley to taste

1/4 cup clam stock

1 pound fresh linguine, cooked and held warm

Dust chicken and shrimp with ...

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