Of course, everybody knows the usual Surf and Turf dish…but not this one!! Sometimes going through your fridge, grab anything that might work and you could end up with this. At least in my case. Not that the result has anything to do with the regular Surf and Turf, because this one has chicken and shrimps!
For some time I wanted to do a recipe for my website using the Chef of the Future “southwestern rub & seasoning”, a hot and spicy and a perfect mixture. But I wanted more, more hot. And I still had one poblano chili pepper left, so that became part of the recipe. And they liked each other! Ok, some might think it’s a bit too hot, but a poblano chili pepper is quite mild. Not easy to get here though. The regular red chili peppers are common here, but that’s about it. So when I do find some other varieties I buy those immediately!
This southwestern seasoning is really great, like all the other seasonings from Chef of the Future. Go take a look at their website, and try some, you won’t be disappointed! I have used their seasonings for quite some time now, for instance, have you tried the cajun salmon recipe I posted earlier??? You should! Or how about a Caesar Salad with shrimps??? That is just heaven on your plate, I tell you that!
Back to the recipe of today..these ingredients you need:
2 chicken breasts, sliced
1 tablespoon southwestern rub & seasoning, Chef of the Future
10 peeled/cleaned shrimps, uncooked
1 poblano chili pepper
1 cup cream cheese
1/2 cup heavy cream
1 cup grated Parmesan cheese
butter
pasta of your choice
fresh parsley, roughly chopped
Sprinkle the seasoning over the chicken and put it aside while you cut the chili pepper and prepare the rest.
I had some shrimps in the freezer, and they needed to be thawed first…no seasoning on those.
Add the pasta of your choice to a large pan, add some salt and boil water. Add the boiling water to the pasta and cook until “al-dente”. Dried pasta usually takes about 10 minutes (that’s what I used) but if you use fresh pasta, that only takes 4 minutes. Keep that in mind if you use fresh pasta. Start cooking the chicken first in that case.
Aah here’s the poblano chili pepper!
Melt the butter in a wide pan and add the chicken. On a high heat, cook until brown.
Add the chili pepper.
Add the cream cheese and stir. You can now turn the heat to medium.
Pour in the heavy cream and stir.
Add the grated cheese and stir (a lot of stirring huh).
Then it’s time for the shrimps, they only need a few minutes.
Drain the pasta and add it to the pan with chicken. Stir again and keep it on a low heat for one minute.
And now your dinner is ready! The parsley goes on top and now it’s time to dig in!! If you want a wine with it, go for a white one, Bordeaux. I had one glass left (Semillon-Sauvignon) and it matched perfectly!
Enjoy!