Ingredients
10 ounces uncooked fettuccine1 pound fresh asparagus, trimmed and cut into 2-inch pieces1 pound boneless skinless chicken breasts, cubed1/2 teaspoon garlic salt1 tablespoon olive oil1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined1 cup heavy whipping cream2 teaspoons grated lemon zest3 tablespoons lemon juice1/2 teaspoon salt1/8 teaspoon pepper
Preparation
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.
