2 boneless, skinless chicken breast cut into bite-size pieces
1 pound shrimp, peeled & deveined
6 Tbs. butter
1 tsp. minced garlic
juice from one lime or 1 Tbs of lime juice
1 can(10 3/4 oz.) Campbell's Cream of Mushroom soup
1/2 cup 2% milk
1/2 cup grated Parmesan cheese (I use Bertoli)
extra-virgin olive oil
Boil a large pot of water with 2-3 Tbs of extra-virgin olive oil and 2 pinches of salt and boil linguine for 10 minutes. When it's finished, drain water and 'shock' the pasta with cold tap water. Drain and set aside.
Heat a saucepan on medium-high heat, melt 3 Tbs. butter and cook the chicken pieces until golden. In another, smaller saucepan, heat the other 3 Tbs. of butter, garlic, and lime juice on medium heat until bubbling. Put shrimp in and saute for ~3 minutes. Place cooked shrimp into the saucepan with the cooked chicken.
To the shrimp and chicken, now add the soup, milk, cheese, and linguine. Stir and mix well over medium-low heat until warmed through and well-blended.
This is a very creamy dish. It will seem a little sticky on your fork, but it's VERY creamy when you eat it. It's not too rich but has a really nice flavor. Enjoy!