Shrimp (or Chicken) with Pasta in Basil Cream

6 cups uncooked bow tie pasta
1/4 cup butter or olive oil
1-1/4 lbs. shrimp (peeled & deveined) and/or chicken
1/2 tsp. salt
1/4 tsp. pepper
3 cups sliced fresh mushrooms
1-1/2 to 2 cups heavy cream
1/2 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
1/4 cup minced fresh basil
2 cups fresh baby spinach
1/3 cup pine nuts, toasted

Cook pasta according to package directions.  Saute shrimp (or chicken*) in butter or olive oil in a large skillet until done, seasoning with salt and pepper.  Remove shrimp to a serving bowl; keep warm.  In the same skillet, saute mushrooms until tender.  Stir in cream.  Bring to a boil; reduce heat and simmer, uncovered, for 2 minutes.  Stir in cheeses until melted.  Add basil and spinach and cook 1-2 minutes or until spinach is wilted.  Drain pasta and add to serving dish with shrimp; pour cream sauce over and toss to coat.  Sprinkle with pine nuts and serve immediately.  Makes 6-8 servings.  Recipe adapted from Simple & Delicious magazine.

*If using shrimp and chicken:  Saute chicken in skillet first; remove to a serving bowl and keep warm.  Then saute shrimp in same pan until done; remove to another serving bowl and keep warm.  Proceed with recipe, dividing pasta and sauce evenly between the two serving bowls.