Name: Chicken and shrimp alfredo
Prep time: 18 min
Cook time: 7 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 oz fettuccine; 3.5 oz boneless skinless chicken breast, cut into 1-inch pieces; 3 oz shrimp, peeled and deveined; 1 tsp salt; 1/2 tsp black pepper; 2 1/4 tsp olive oil; 2 cloves garlic, minced; 1/4 cup low-sodium chicken broth; 2 tbsp heavy cream; 2 1/2 tbsp grated parmesan cheese; 1 1/2 tsp fresh parsley, chopped; 4 1/4 cups water; 1 tsp lemon juice

Instructions

Prep 18 min · Cook 7 min

Bring the water and a big pinch of the salt to a boil in a large pot. Add the pasta and cook until al dente, about 10 minutes. Reserve a splash of the cooking water, then drain the pasta and return it to the pot.
While pasta boils, season the chicken and shrimp with half the pepper and half the remaining salt. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 3 minutes. Add the shrimp and cook until the shrimp are pink and the chicken is cooked through, about 3 minutes more. Remove from the pan and set aside. Done when chicken is opaque and shrimp is pink, 165°F.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth and heavy cream, scraping up any browned bits. Simmer for 3 minutes until the liquid reduces slightly.
Remove the skillet from the heat. Stir in the parmesan, lemon juice, and the rest of the salt and pepper. Add the cooked pasta, chicken, and shrimp to the skillet. Toss to coat evenly, adding a splash of reserved pasta water if needed. Garnish with parsley.

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Ingredients

Instructions

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