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

      Title: Chicken & Shrimp With 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 Chicken; boned, skinned,
           - 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 Lemon zest; grated
      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 to 10 minutes.

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

  Recipe by Joe Milholland, Smelterville, Idaho

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

  Uncle Dirty Dave's Archives

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