Sweet Chili Creole Shrimp and Chicken Pasta

• 1/2 Sweet red pepper chopped
• 1/2 green pepper chopped
• 1 sweet onion chopped
• 4 garlic cloves minced
• 1 cup mayonnaise
• 3/4 cup sweet chili sauce
• 3 tbsp lime juice
• 4 tbsp Cooking with Greens Creole Seasoning
• 2 tbsp paprika
• 1 lb shrimp de-veined and peeled
• 1 lb boneless skinless chicken cut into cubes
• 1 tbsp sriracha sauce
• 1/4 tsp red pepper flakes
• 1/2 box linguini or spaghetti noodles cooked and drained
• 1/4 cup minced fresh parsley
• salt and pepper to taste
• olive oil
• OPTIONAL: Grated Parmesan cheese and crisp bacon bits for garnish

In a bowl, combine mayo, sweet chili sauce, sriracha and lime juice. Whisk well and set aside.  In another bowl, combine chicken pieces, 1 tbsp paprika and 1 tbsp Creole seasoning. Mix until all pieces are coated well. Set aside. In yet another bowl, combine shrimp, 1 tbsp paprika and 1 tbsp Creole seasoning. Mix until all pieces are coated well. Set aside. In a hot skillet, heat 2 tbsp olive oil and add peppers. Cook for 4 minutes. Add Onion. Cook until onion starts to caramelize. Add garlic and cook for 3 minutes. Remove from pan. Add another tbsp of olive oil to pan and toss in seasoned chicken pieces. Cook until both sides are cooked through. Remove from pan and set aside. Add Vegetables back to pan and shrimp. Cook until shrimp is done. Add chicken pieces and half of the chili/mayo sauce mixture. Mix Well. Add pasta, parsley and the rest of the sauce mixture. Add 1 to 2 tbsp of the remaining Creole seasoning. Mix well, taste and re-season if necessary. Top with grated Parmesan cheese and/or crisp bacon bits