Chicken and Shrimp Fettuccine

Have I been falling behind on blogging or what? Well, Tuesday, April 19th's meal was Steelers' Wide Receiver, Limas Sweed's recipe (from my NFL Cookbook), Chicken and Shrimp Fettuccine, and boy oh boy was it good!

It has:
- 3/4 lb chicken breast cutlets
- 4 tsp olive oil
- Salt and freshly ground black pepper
- 3/4 lb peeled and deveined large shrimp
- 1/2 cup (1 stick) unsalted butter
- 1 cup heavy cream
- 1 lb dried fettuccine
- 3/4 cup freshly grated Parmesan cheese, plus more for garnish

Lightly oil a grill pan and heat over medium-high heat until hot but not smoking. Pat the chicken dry with paper towels and coat with 2 teaspoons of oil, then season with salt and pepper. Grill chicken, until just cooked through, 5 to 7 minutes. Place chicken on cutting board to cool, then cut into bit size pieces. Clean out grill pan and once again heat oil over high heat. Pat shrimp dry and coat with 2 teaspoons of oil, then season with salt and pepper. Grill shrimp, until cooked through, about 5 minutes.
Meanwhile, in a large saute pan, combine the butter and cream over low heat. Cook until butter is melted and cream comes to a bare simmer. Turn off the heat, and set aside.
Cook the fettuccine in a pot of salted boiling water as directed. Reserve 1/3 cup of the cooking water and drain. Add the fettuccine and cooking water to the saute pan. Add the cheese. Once cheese is stired in, add the chicken. Sprinkle with salt and pepper to taste. Cook over high heat for 1 to 2 minutes, to allow sauce to thicken. Spoon onto plates and top with grilled shrimp. Garnish with cheese and serve.

This was a very easy and cheap meal! One that I can see myself doing quite often. Plus, it was nice that the shrimp is saved for the topping, because if you have someone like my brother, who can't eat seafood, they can eat it with just chicken.
Bon appetit!