Foam with chili chilk and shrimp

Ingredients: 1 (220 g) packaging pasta Penne2 chicken breasts without skin and bones, cut into cubes of 5 slices of bacon3 cloves of garlic, chopped1 (700 g) a can of spicy red pepa sauce for pasta220 g Medium shrimp, peeled1 fresh red chili pepper, finely chopped1 cup grated cheese parmesan


Bring a large pan of slightly salted water to a boil. Add the pasta to the pot in the pan and cook for 8 to 10 minutes until they are ready, then squeeze. And at this time you can find out the price for the thermal imager. Put chicken, bacon, and garlic in a large pan over medium heat and cook for 10 minutes, until the bacon is evenly brown and chicken juice will not become transparent. Drain the liquid. Add paste sauce to the pan. Keep cooking until the sauce warms up. Add shrimp. Cook for 2 minutes, or until the shrimp begins to be opaque. Add chili pepper. Mix with prepared paste and 1/2 cheese Parmesan before serving. Serve, decorating the remaining Parmesan.