Chicken and Shrimp with Lemon Cream Sauce
My kids love this creamy pasta. Whenever I make it, I know that they will happily clean their plates. —Joe Milholland, Smelterville, Idaho
Ingredients
- 10 ounces uncooked fettuccine
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 1 pound boneless skinless chicken breasts, cubed
- 1/2 teaspoon garlic salt
- 1 tablespoon olive oil
- 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 1 cup heavy whipping cream
- 2 teaspoons grated lemon zest
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Text Ingredients 
