My kids love this creamy pasta. Whenever I make it, I know that they will happily clean their plates. —Joe Milholland, Smelterville, Idaho
Ingredients:
| 10 ounces uncooked fettuccini pasta |
| 1 pound fresh asparagus, trimmed and cut into 2-inch pieces |
| 1 pound boneless, skinless chicken breast halves, cubed |
| 1/2 teaspoon garlic salt |
| 1 tablespoon olive oil |
| 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined |
| 1 cup heavy whipping cream |
| 2 teaspoons grated lemon zest |
| 3 tablespoons lemon juice |
| 1/2 teaspoon salt |
| 1/8 teaspoon pepper |
Yield: 6 servings
Prep Time:
Cook Time:
Total Time:
Directions:
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.
Source: tasteofhome.com
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