Pasta Portofino

1/2 lb (0.3 kg) boneless chicken, cut into strips

2 tbsp (30 mL) vegetable oil

4 shallots, chopped

1 cup (250 mL) mushrooms, sliced

1/2 lb (0.3 kg) shrimp, fresh or frozen

4 oz (115 g) snow peas

1/4 cup (60 mL) dry white wine

1/2 cup (125 mL) 35% (whipping) cream

1/2 tsp (2.5 mL) salt

1/2 tsp (2.5 mL) thyme, dried

1/8 tsp (0.5 mL) pepper

1 tomato(es), peeled, seeded and chopped

2 cups (500 mL) pasta shells

Parmesan cheese, grated

1 In a large skillet, over medium heat, cook shallots and mushrooms in oil for 5 minutes. Add shrimp and cook 2 to 3 minutes until shrimps are pink. With slotted spoon, remove mixture from skillet and set aside.
2 Cook chicken in same skillet for 5 minutes or until a meat thermometer reads 165°F (74°C). Add snow peas and cook 3 to 4 minutes. Return shrimp mixture to skillet.
3 Stir in wine, deglazing the pan. Stir in whipping cream, salt, thyme, pepper and tomato.
4 Simmer sauce about 5 minutes until slightly thickened.
5 Cook pasta according to package directions. Spoon sauce over cooked pasta and top with lots of Parmesan cheese.