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Chicken and Shrimp with Lemon Cream Sauce
Ingredients
  • 10 ounces uncooked fettuccine
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 pound boneless skinless chicken breasts, cubed
  • ½ teaspoon garlic salt
  • 1 tablespoon olive oil
  • ½ pound uncooked shrimp (31 to 40 per pound), peeled and deveined
  •  
  • 1 cup heavy whipping cream
  • 2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
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