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Chicken and Shrimp with Lemon Ceam Sauce Recipe

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This recipe for Chicken and Shrimp with Lemon Ceam Sauce is from SOS !…..Do you have Mom's, Sandi’s, Shirlene’s Recipe For….. , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 oz uncooked fettuccine
1 lb fresh asparagus, trimmed and cut into two inch pieces
1 lb boneless skinless chicken breast, cubed
1/2 tsp garlic salt
1/2 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
Directions:
Directions:
1. In a Dutch oven, cook fettuccine according to package directions adding asparagus during the last 3 minutes.
2. While pasta is cooking, sprinkle chicken with garlic salt.
3. In a large skillet, heat oil over medium heat.
4. Add chicken, cook until chicken is no longer pink 8 - 10 minutes.
5. Stir in shrimp and cream, cook covered until shrimp turn pink, 2 - 3 minutes.
6. Stir in lemon zest, lemon juice, salt and pepper.
7. Drain fettuccine, add to chicken mixture.
8. Stir sauce to coat fettuccine.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Got this recipe from Taste of Home Magazine, it was delicious. If you like it tangier, add more lemon juice and zest.

 

 

 

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