Spicy Chicken Pasta

(from Nikki)

{picture to come}

Here is one of those pasta dishes that are to die for good but so bad for you.
I only make it every once in a while...

Note: I leave out the shrimp because Tyson doesn't like seafood and only add half the cayenne pepper otherwise it's too spicy for our taste. For our family of four, I half the recipe.

servings: 6-8

• 2 (8 ounce)boneless skinless chicken breasts, grilled
• 3 tablespoons butter
• 20 medium raw shrimp, peeled, tail removed, and cleaned
• 1 cup fresh button mushroom, cleaned and sliced
• 1 cup green onions, sliced
• 1 cup sun-dried tomato, sliced
• salt and pepper, to taste
• 3 cups heavy cream
• 1/2 cup romano cheese, grated
• 1 teaspoons cayenne pepper
• 16 ounces dry penne pasta

1. Season and grill the chicken breasts until done. Cool and slice into bite sized pieces.
2. Add butter to a large sauté pan on medium heat.
3. Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper.
4. Saute mixture until shrimp and mushrooms are cooked.
5. Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently.
6. Meanwhile, cook pasta al dente according to package directions; drain excess water.
7. Toss cooked pasta with contents of sauté pan. Serve.

(If you add precooked shrimp wait to add it when you are tossing the pasta and the sauce.)