1/2 cup milk
2 tablespoon butter
1/2 pint cream
1/4 teaspoon poultry seasoning
1/8 – 1/4 teaspoon cayenne (adjust to taste)
1/8 teaspoon white pepper
1/8 teaspoon onion powder
1/2 cup white wine
1 tablespoon garlic powder
1 lb. linguine
4 chicken breasts
8 ounce shrimp
1 tablespoon olive oil
Mortar spices well. Put cream and milk in a pan with butter and half the spice mixture. Thicken and reduce; set aside. Cook linguine to the al dente stage. Saute chicken breasts with wine and remaining spices until done. Remove and set aside. Saute shrimp in a pan, adding wine if necessary. Serve each breast on a bed of linguine with shrimp. Cover with sauce.
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