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Ingredients:
8 ounces Fasolino's Penne Lisce - Spears #20 cooked and drained
1 pound Chicken breasts boneless and skinless - cut into 1/2 inch strips
1 cup heavy cream
4 teaspoons seasoning
1 tablespoon butter
3 Scallions sliced
1/2 pound shrimp peeled and deveined
Directions:
Coat chicken with 2 teaspoons seasoning. Melt butter in large non-stick skillet over medium heat. Add chicken; cook 3 minutes per side.
Coat shrimp with 1 teaspoon seasoning. Push chicken to one side of skillet; add shrimp. Cook and stir 3 to 4 minutes or until shrimp turn pink.
Mix remaining seasoning with cream. Add cream mixture, cooked pasta and green onion to skillet. Bring to a boil. Lower heat; simmer 5 minutes or until sauce thickens and pasta is heated through.
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