Spicy Shrimp and Chicken Pasta
2 (8 ounce) boneless skinless chicken breasts, grilled
3 tablespoons butter
20 medium raw shrimp, peeled, tail removed, and cleaned
1/2 pound fresh button mushrooms, cleaned and sliced
lots of minced garlic, to taste
1 cup sun-dried tomatos, sliced
Kosher salt and fresh-ground pepper, to taste
3 cups heavy cream
1/2 cup Romano cheese, grated
1 1/2 teaspoons cayenne pepper
16 ounces dry penne pasta
1.Season and grill the chicken breasts until done. Cool and slice into bite sized pieces.
2.Add butter to a large sauté pan on medium heat.
3.Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper and garlic.
4.Saute mixture until shrimp and mushrooms are cooked.
5.Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently.
6.Meanwhile, cook pasta al dente according to package directions; drain excess water.
7.Toss cooked pasta with contents of sauté pan. Serve.