MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken & Shrimp w/Lemon Cream Sauce
Categories: Poultry, Pasta, Vegetables, Seafood, Dairy
Yield: 6 servings

10 oz Uncooked fettuccine
1 lb Fresh asparagus; trimmed, in
- 2" pieces
1 lb Boned, skinned chicken;
- diced
1/2 ts Garlic salt
1 tb Olive oil
1/2 lb Uncooked (U-40) shrimp;
- peeled, deveined
1 c Heavy whipping cream
2 ts Grated lemon zest
3 tb Lemon juice
1/2 ts Salt
1/8 ts Pepper

In a Dutch oven, cook fettuccine according to package

directions, adding asparagus during the last 3 minutes.

Meanwhile, sprinkle chicken with garlic salt. In a large
skillet, heat oil over medium heat. Add chicken; cook
until chicken is no longer pink, 8-10 minutes.

Stir in shrimp and cream; cook, covered, until shrimp
turn pink, 2-3 minutes. Stir in lemon zest, lemon juice,
salt and pepper. Drain fettuccine and return to pan. Add
sauce; toss to coat.

Joe Milholland, Smelterville, Idaho

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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