Yield: 2

Heavily adapted from the Recipe Critic

A Chili’s favorite. Their new Ultimate version has grilled chicken, shrimp, penne in Alfredo sauce, topped with chili spices, shredded Parmesan, tomatoes, green onions. Served with garlic toast.

• 1boneless skinless chicken breasts
• 1221-25 shrimp, peeled and deveined
• 1tsp Cajun seasoning, divided (recipe follows)
• 2TBS butter
• 1TBS cooking oil
• 1½cups heavy cream
• ¼tsp lemon pepper seasoning
• ½tsp salt
• ½tsp black pepper
• ¼tsp garlic powder
• 6oz penne pasta
• 1Roma tomato, seeded and diced
• ¼cup parmesan cheese fresh shredded, to taste
• 1green onions, cut into ¼-inch lengths

Pasta:

Bring one gallon of water to boil in a large pot. Add 1 TBS salt and penne. Cook until just al dente, a minute or two less than manufacturer’s directions. Drain and set aside.

Chicken:

Slice the chicken into bite sized pieces about 1/4-inch thick. Put the chicken in a large resealable bag. Add half of the Cajun seasoning and shake to coat thoroughly.

In a large skillet, melt the ½ TBS of butter ½ TBS oil over medium heat. Add the chicken and turn when needed. Make sure to check with a knife to make sure it is no longer pink. Remove to a cutting board. Wipe out pan.

Shrimp:

Season the shrimp with remaining Cajun seasoning. Toss to mix. In the same pan used for the chicken, heat ½ TBS oil and add shrimp. Sauté until almost done.

Sauce:

In the large pan used for the pasta, combine the heavy cream, 1 TBS butter, lemon pepper, salt, black pepper, and garlic powder. When the cream mixture just starts to bubble, add the pasta, mix and cook until the pasta is done. Remove from pan from heat.

Assembly and finish:

Add the chicken, shrimp, and diced tomato into the pasta. Mix well to combine.

Transfer to a serving dish and top, green onions and parmesan.

Serve with a side of Texas garlic toast.

Tips:

Thicken or thin the sauce if necessary.

Cajun Seasoning

Yield: 1 PKT, 4½ tsp

1½ tsp paprika
1 tsp onion powder
½ tsp garlic powder
½ tsp dried oregano
½ tsp dried thyme
¼ tsp cayenne
½ tsp salt