13-16oz penne pasta
2 (8oz) boneless skinless chicken breasts, sliced
3 Tbsp butter
20 medium raw shrimp, peeled, tail removed and cleaned
1 c. fresh button mushrooms, cleaned and sliced
1 c. sundried tomatoes, sliced
2 green onions, chopped
2 c. heavy cream
1/2 c. Romano cheese, grated (Italian blend cheese works great, too.)
1 tsp. cayenne pepper
salt and pepper, to taste

Add the sliced chicken to a saute pan on medium heat and cook through. Set aside when cooked.
Begin cooking pasta according to package directions.
When the pasta is close to being finished, add butter to the same saute pan used to cook the chicken and melt on medium heat.
Once the butter is melted, add shrimp, chicken, mushrooms, sundried tomatoes, onions, salt and pepper.
Saute the mixture until shrimp and mushrooms are cooked. Shrimp should be pink.
When the pasta is finished cooking, drain the excess water but donít rinse it. Set aside.
In the empty pot used to cook the pasta, add the cream, Romano cheese, and cayenne pepper.
Let the cream reduce by half while stirring frequently.
Add the meat and veggie mixture to the sauce and stir together. Add the pasta and stir all together.