Chicken & Shrimp Primavera

• 1/2 lb skinless chicken breast, cubed
• 1/2 lb shrimp, peeled, deveined
• 8 ounces penne pasta
• 1/4 cup butter
• 1 cup milk
• 1/2 cup heavy cream
• 1 tablespoon flour
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1/4 cup vegetable oil
• 1/2 cup petite diced tomato
• 1/2 cup chopped yellow onion
• 1/4 cup green pepper
• 1/2 teaspoon parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon white sugar

1. Cook pasta as directed on package.
2. While pasta is cooking, in a skillet heat oil, and add seasoned chicken.
3. Cook until no longer pink. Remove from skillet and set aside.
4. Add shrimp and cook until done (just when it turns pinkish). Remove and add to chicken.
5. Saute pepper and onion and garlic and set aside.
6. In a saucepan mix together olive oil, butter, flour, milk, cream and parsley. Bring to a slight boil and let simmer for approximately 5 minutes; stir in tomatoes.
7. Stir in meat and vegetables and mix in pasta. Mix until well coated and serve with tomato basil mozzarella cheese (Sargento).

chicken breast, shrimp, penne pasta, butter, milk, heavy cream, flour, garlic, olive oil, vegetable oil, petite diced, yellow onion, green pepper, parsley, dried basil, rosemary, oregano, thyme, salt, ground black pepper, white sugar

Taken from www.food.com/recipe/chicken-shrimp-primavera-144260 (may not work)