RASTA PASTA

Steps:

• 1. Season chicken and shrimp with Creole/Cajun seasoning (I use Tony Chachere's or Emeril's Original Essence), 1 tbs of Jerk Seasoning (I use Badia or Grace), a dash of browning sauce (I use Grace browning sauce) and 3 sprigs of thyme or dried thyme. Allow to marinate for at least one hour or overnight (preferred)
• 2. Cook and drain pasta, set aside. I under cook the pasta slightly because you will toss it in a hot sauce at the end
• 3. Heat oil on medium/high heat in a large skillet and cook shrimp and chicken in until cooked. Set aside.
• 4. Heat additional oil and saute onions, garlic and peppers until almost tender (roughly 5 minutes). Add about 1/2 of the chopped green onions and saute for about 1 minute. Add jerk seasoning to the sauteed vegetables.
• 5. Add half & half and coconut milk. Reduce heat slightly. Simmer until thickened (roughly 5 minutes).
• 6. Add Parmesan cheese and stir until melted. Add chicken and pasta to sauce and stir until well coated.
• 7. Add remaining green onions for garnish. Serve with coco bread and a mixed green salad for a wonderfully rounded meal.