1/2 cup milk
2 tablespoons butter
1/2 pint cream
1/4 teaspoon poultry seasoning
1/4 teaspoon cayenne (adjusted to taste)
1/8 teaspoon white pepper
1/8 teaspoon onion powder
1/2 cup white wine
1 tablespoon garlic powder
1 lb linguine
4 chicken breasts
8 ounces shrimp
1 tablespoon olive oil
Mortar spices well.
Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside. Cook linguine to the al dente stage.
Sauté chicken breasts with wine and remaining spices until done. Remove and set aside.
Sauté shrimp in pan, adding wine if necessary.
Serve each breast on a bed of linguine with shrimp. Cover with sauce.