1 ounce olive oil 2½ ounces diced chicken breast 3 ounces shrimp 31/40 ½ ounce Cajun seasoning ½ ounce minced garlic 2 ounces mushrooms 2 ounces diced carrots 1 ounce green peas ½ teaspoon salt and pepper mix 2 ounces white wine 2 ounces mascarpone cheese 4 ounces heavy cream 1 ounce grated Parmesan 1 teaspoon chopped fresh parsley 1 cup cooked linguine
In a bowl, mix the chicken, shrimp and Cajun seasoning. In a sauté pan, add oil over medium heat. Add chicken and shrimp and cook for 3 minutes. Add salt and pepper mix, minced garlic, diced carrots, mushrooms and peas. Cook for 2 minutes.
Stir in wine, mascarpone, cream and Parmesan. Cook for 3-4 minutes, stirring occasionally to prevent burning.
Cook and drain pasta completely, then stir into the sauce. Place into bowl and form a slight hill. Sprinkle Parmesan and parsley over pasta and serve. DIVIETO RISTORANTE 23161 Village Shops Way #101, Estero. 239-390-2977, divietoristorante.com