Surf and Turf Prosciutto Rolls with Parmesan Pasta

½ pound bay shrimp

½ pound boneless chicken breasts

4 ounces cream cheese, softened

2 tablespoons minced green onions

2 tablespoons capers

1 tablespoon lemon juice

8 slices prosciutto

8 ounces spaghetti

4 cloves minced garlic

1 jar marinated artichoke hearts, cut up

½ cup grated Parmesan cheese

Olive Oil

Salt and pepper

Heat up a tablespoon of olive oil and add one clove minced garlic, sprinkle salt and pepper on chicken breast and cook it for about 10 minutes, until just done and remove it and add shrimp and cook for only a couple minutes and remove from pan. Cut chicken breast meat into bite size pieces. In a bowl mix softened cream cheese with green onions, capers and lemon juice. Then add chicken and shrimp and mix together. On a platter divide this into 8 piles and form oblong shapes that prosciutto can be wrapped around, looks like a thin pickle, and refrigerate until mixture firms up, about half an hour or you can speed it up a bit by using the freezer. Remove and wrap each piece with a piece of prosciutto, pat it into a nice cylindrical shape and set aside. Cook noodles and mix with artichoke hearts, a tablespoon or so of olive oil, salt and freshly ground pepper to taste. Place on a platter that is ovenproof, sprinkle the Parmesan over it and place the prosciutto rolls on top. Place up low heat of broiler for about 10 minutes, or until the filling is hot, the prosciutto should get slightly crisp on top and the cheese will start to brown.

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