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   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   
        
     Uncle Dirty Dave's Archives   
       
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