Creamy Chicken and Shrimp Pasta with Cheesy Broccoli and Asparagus

1Cook the pasta (1 cup) and Arborio rice (1 cup) according to package instructions. Set aside.

2Season the chicken breasts (2) and shrimp (10) with salt, cayenne pepper, chili flakes, curry, and chili powder. Cook the chicken and shrimp (10) in a pan with olive oil until fully cooked. Set aside.

3In the same pan, sauté the mushrooms (1 cup), broccoli (1 cup), and asparagus (1 cup) until tender. Set aside.

4In a separate saucepan, melt butter and sauté the onions and garlic (3 cloves) until fragrant. Add flour (1 cup) and cook for 2 minutes. Slowly whisk in the milk (½ cup), cream (½ cup), and creme fraiche (½ cup) until smooth and thickened.

5Stir in the cheese (1 cup) until melted and creamy. Season with salt and pepper to taste.

6Add the cooked pasta (1 cup), Arborio rice (1 cup), chicken, shrimp (10), and sautéed vegetables to the cheese (1 cup) sauce. Mix well to combine all ingredients evenly.

7In a small bowl, beat the egg (1) and slowly pour it into the pasta (1 cup) mixture while stirring continuously. This will help thicken the sauce and create a creamy texture.

8Add the diced mango (1) and salad (2 cups) to the pasta (1 cup) mixture. Toss gently to incorporate the flavors and textures.

9Serve the creamy chicken and shrimp (10) pasta (1 cup) with cheesy broccoli (1 cup) and asparagus (1 cup) hot, garnished with fresh herbs if desired.