Low-Fat Cajun Style Pasta

[tubeN2]

1 tsp. real butter OR olive oil
2 cloves garlic - minced
12 med. raw shrimp - peeled, deveined
1/2 lb. boned, skinned chicken breasts - diced
2 1/2 Tbls. all-purpose flour
2 cups milk - low-fat okay
2 Tbls. sherry
1/4 cup grated Parmesan cheese - low-fat okay
1/4 tsp. cayenne pepper
4 plum tomatoes - seeded, chopped
1/2 cup frozen peas
salt and pepper - to taste
2 cups cooked linguine

Melt the butter in a large non-stick skillet over medium-high heat.
-Add the garlic and cook for 1 minute.
-Add the shrimp and chicken. Pan-fry until the chicken is cooked through, about 3-4 minutes.
-Whisk the flour, milk, sherry, and Parmesan cheese together. Pour into the skillet and bring to a boil while stirring.
-Reduce heat to medium and continue to cook for about 5 minutes, until the mixture has thickened, stirring occasionally.
-Add the cayenne and fold in the tomatoes and peas.
-Cook until heated through.
-Season to taste with salt and pepper.
-Arrange the linguine on individual plates and spoon the sauce over the top. [left][size 4]Notes:[/size] Garnish with chopped fresh parsley.[/left]
[signature]