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