Chicken And Shrimp With Lemon Cream Sauce

• 10 ounces uncooked fettuccine
• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 1 pound boneless skinless chicken breasts, 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

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 chicken is no longer pink, 8-10 minutes.
3. 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.

fettuccine, fresh asparagus, chicken breasts, garlic salt, olive oil, shrimp, heavy whipping cream, lemon zest, lemon juice, salt, pepper

Taken from www.tasteofhome.com/recipes/chicken-and-shrimp-with-lemon-cream-sauce/ (may not work)