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Need:
8 oz uncooked pasta.
1/3 c Parmesan cheese
3 1/2 cups milk
1 cup water
1 1/2 cup cubed boneless chicken
1/2 cup small shrimp, remove tails and veins
1/2 cup peas or chopped broccoli or greenbeans…etc
1 tbsp of chopped cilantro
1 tbsp butter or margarine
1 tsp of each: lemon pepper, cumin, salt, garlic, and paprika.
- cook chicken and shrimp thoroughly in a wide skillet with tall sides.
- Add milk, water, herbs and spices, and veggies. Bring to a low boil.
- Add pasta and parmesan cheese and reduce heat to med-high. Make sure pasta is submerged in liquid. Simmer uncovered, stirring often. As pasta cooks, sauce will thicken.
- When pasta is to desired tenderness, remove pan from heat and allow to sit for a few minutes for sauce to finish thickening. Enjoy!
If you find that the sauce is not saucy enough before the pasta is finished, it is OK to add more milk. Add slowly 1/4 cup of milk at a time, until sauce is to your liking. Doing this will not hurt your pasta.
Another version is to follow the recipe, except substitute the veggies, shrimp, cayenne pepper, cumin, and paprika for 3/4 cup of halved cherry tomatoes, a decent handful of fresh leafy spinach, and 2 tbsp of chopped fresh basil. You would add these ingredients at step 2.
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