Chicken and Shrimp Linguine

Ingredients

• 1 pound linguini pasta
• 1/4 teaspoon ground nutmeg
• 1 pinch cayenne pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 4 tablespoons butter
• 1/2 cup milk
• 1 cup heavy cream
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 4 skinless, boneless chicken breast halves – cut into cubes
• 3/4 cup white wine
• 1 pound medium shrimp – peeled and deveined

Directions

Bring a large pot of lightly salted water to a boil. Add linguini pasta and cook for 8 to 10 minutes or until al dente; drain.

In a small bowl, combine nutmeg, cayenne pepper, onion powder and pepper; set aside.

In a medium saucepan over medium heat, melt butter and add 1/2 of the spice mixture, milk and cream. Heat until sauce thickens; set aside.

In a large skillet over medium heat, warm olive oil and add garlic, chicken, wine and remaining spice; cook until chicken is no longer pink. Remove chicken from pan and cook shrimp.

Deglaze pan by adding some wine and heating it for 2 to 3 minutes; add the cream sauce and reheat if needed. Pour sauce over hot linguine and add chicken mixture and shrimp.