Chicken & Shrimp Angel Hair Pasta with roasted veggies-

I love to cook and am always searching Pinterest to find our next meal. I made this dish while the Nana, Papa, Amy and Baby Cash were visiting and I wasn't sure how it would go over but they all loved it. I took two different recipes and mashed them together which I find myself doing more and more lately :)

I have one picture because it was hotter than you know where and I was trying super hard to get the heck out the kitchen. Amy actually wanted the recipe and made me blog about it because of my recipe mashing.

Ingredients:
1 box angel hair pasta (or whatever tickles your fancy)
1 bag spinach (roughly chopped)
1 zucchini
2 peppers
2 onion
2 lemons
1 stick butter + a few more tablespoons
2 cloves garlic (or the minced garlic in a jar)
6 tbsp olive oil

Ingredients for chicken/shrimp:
4 boneless, skinless chicken breasts
1 pound shrimp (I used already cooked, de-veined,etc)

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Preheat oven to 425 or the grill if there's a heat wave happening in your city.

Chop zucchini, onions and peppers. Toss them in a large bowl with salt, pepper and olive oil. Put veggies on cookie sheet and put on the grill (or oven) until nice and roasted)

Cook pasta according to directions. Reserve 1-2 cups pasta water

Mix spices for the chicken and rub over chicken. Cook chicken until cooked through and set aside. In the same pan (should be lots of chicken drippings and goodness) add 1 tbsp water and scrape all of that goodness off the bottom of the pan into a little sauce (I use that term loosely). Add the shrimp and cook maybe 5 min. Set shrimp aside.

In the pan that cooked the chicken/shrimp add a tablespoon of butter or so and a garlic clove (or 1/2 tsp minced garlic from a jar) and add the chopped spinach. Cook until wilted, 5-10 minutes or so.

In a large stock pot (same one you used for the pasta) melt the stick of butter and 5-6 tbsp of olive oil. Grate the zest of the 1 lemon and add to the pot. Add 1 garlic clove and stir. Add in the pasta and stir to coat and add some of the pasta water if needed. Squeeze the juice of 2 lemons into the pot.

At that point I put all the noodles into a large pasta serving dish and slicked the chicken. I put the roasted/grilled veggies in a serving dish and made a "build your own bar."

It's nice and light and not too heavy for the hot summer. The grilled veggies mixed in were absolutely amazing! Oh, and I also served it with cheesy garlic bread - you can't have pasta without that!