Ingredients:
1/4 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper, or to taste
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
1 tablespoon garlic powder
2 tablespoons butter1 cup heavy cream
1/2 cup milk
1 pound linguine pasta1 tablespoon olive oil
4 skinless, boneless chicken breasts
8 ounces shrimpgrated Romano cheese (optional)
Directions:
In a small bowl, mix together the poultry seasoning, cayenne pepper, white pepper, onion powder, and garlic powder. Divide spice mixture in half.
In a small skillet, melt butter over low heat. Slowly stir in cream and milk, and 1/2 of spice mixture. Continue cooking over low heat, stirring frequently, until slightly reduced and thickened to desired sauce consistency. Remove from heat, and set aside.
Preheat grill to high heat. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and set aside.
In a large skillet, heat olive oil over medium-high heat. Carefully stir in remaining spice mixture. Place chicken breasts in the skillet, and cook for 16 to 20 minutes, or until no longer pink in center and juices run clear. Remove from heat and set aside.
Lightly oil grill grate. Cook shrimp on preheated grill for 3 to 4 minutes, or until slightly opaque. Serve each chicken breast on a bed of linguine topped with grilled shrimp. Ladle generously with cream sauce. Garnish with Romano cheese, if desired. Enjoy!
We all liked this dish. I used chicken and ground Italian turkey sausage. I only added 1/3 can of tomato and used part almond milk and whipping cream to cut back on some of the fat. I added some mushroom to make it a little bit more hearty. For added flavor, I added 1 tablespoon of pesto sauce. I paired this with a garden salad.
Loved it using another reviewer’s idea of creamed cheese and butter instead of heavy cream.
I made this dish with 4 oz of cream cheese and two tablespoons of butter instead of heavy cream. Seasoned the chicken with salt, pepper, onion powder, and garlic powder. I used everglades seasoning instead of sage. May need to add a little water if you make it this way. My new favorite dish!! YUM-O!!
source: allrecipes.com
