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     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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