Chicken & Shrimp with Lemon Cream Sauce
TAKES: 30 min. • MAKES: 6 servings
My kids love this creamy pasta. Whenever I make it, I know they will happily clean their plates.
—Joe Milholland, Smelterville, ID
10 oz. uncooked fettuccine
1 lb. fresh asparagus, trimmed and cut into 2-in. pieces
1 lb. boneless skinless chicken breasts, cubed
¹₂ tsp. garlic salt
1 Tbsp. olive oil
¹₂ lb. uncooked shrimp (31-40
per lb.), peeled and deveined
1 cup heavy whipping cream
2 tsp. grated lemon zest
3 Tbsp. lemon juice ¹ ₂ tsp. salt
¹ ₈ tsp. pepper
1. In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes.
2. Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until the cubed chicken is no longer pink, 8-10 minutes.
3. Stir in shrimp and cream; cook, covered, until the shrimp turn pink, 2-3 minutes. Stir in the lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.
PER SERVING 443 cal., 20g fat (10g sat. fat), 133mg chol., 472mg sod., 37g carb. (3g sugars, 3g fiber), 30g pro.