MEXICAN CHICKEN AND SHRIMP ALFREDO.

MEXICAN CHICKEN AND SHRIMP ALFREDO. image

Yield 4-6

Number Of Ingredients 10

-2 pounds of Boneless Chicken breast sliced into thin strips
-1 pound of Large shrimp peeled and deviened
-16 ounces of Penne pasta or fettucini
-One Quart of Heavy or light cream (I reccomend the heavy cream)
Four ounces of cream cheese
-One cup each of shredded parmesan and Cheddar cheese
-Two to four Pickled Cherry peppers seeded and finely chopped
-1/2 teaspoon of Cajun Seasoning
-1/4 teaspoon of freshly ground black pepper
-1/4 teaspoon of paprika

Steps:

TO MAKE THE SAUCE In a heavy bottomed sauce pan add the heavy cream, cream cheese, cherry peppers, cajun seasoning, paprika and black pepper. Heat on low heat until it begins to simmer.Continue simmer for twenty minutes. But don't bring to a boil. Add the Parmesan and Cheddar cheese stirring until melted (about five minutes) FOR THE REST Boil six cups of water with a tablespoon or so of olive oil until it comes to a rolling boil. Add the pasta continue to boil until aldente as per the directions. Drain in a colander, give it a quick cold water rince (only to stop the cooking process,not to make it cold) In a large frying pan heat one table spoon of olive oil till hot but not smoking. Add the chicken breast and sautee stirring constantly for about five minutes or until the chicken in almost cooked. Add the shrimp and continue to sautee until the shrimp is firm and a bright redish pink (about two to three minutes more) Plate the pasta. Pour the alfredo sauce over the pasta and portion the chicken and shrimp atop the plate. Sprinkle just a bit of paprika on each plate.