Chicken & Shrimp with Lemon Cream Sauce

TAKES: 30 min. • MAKES: 6 serv­ings

Simple & Delicious - - RECIPE INDEX -

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.

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