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1
1.
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2
Cook pasta according to package directions (I use heavily salted water when I cook mine because it adds more flavor).
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3
2.
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4
While pasta is cooking, heat 2 tablespoons of olive oil and 2 tablespoons of lemon juice in a medium skillet over medium-high heat.
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5
3.
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6
Place cubed chicken breast and shrimp in skillet and cook for 6-8 minutes or until cooked through.
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7
4.
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8
Pour pasta into a strainer and return empty pot to the stove.
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9
5.
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Heat 2 tablespoons each of the remaining olive oil and lemon juice in the pasta pot over medium-high heat.
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11
Add garlic and green onions and saute for 1 minute.
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12
6.
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13
Add sliced mushrooms, black pepper and chopped basil to pot.
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Saute until mushrooms are soft.
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15
7.
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Add the remaining lemon juice and olive oil to the pot.
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8.
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18
Add half-and-half to pot and mix to incorporate it with the rest of the sauce.
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19
9.
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Add cooked chicken and shrimp to sauce.
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10.
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Return cooked pasta to the pot.
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23
Toss spaghetti with sauce using tongs.
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24
Remove pot from the heat.
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25
11.
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26
Add ricotta cheese and toss pasta with the tongs until cheese has melted into the sauce and the spaghetti is evenly coated.
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27
If the pasta is too dry for your taste, add more olive oil or ricotta until youve achieved the consistency you want.
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28
12.
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Serve immediately.
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30
Garnish with Parmesan cheese, black pepper, and extra basil.
