Instructions:
1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
2. Prepare the chicken and shrimp: Season the chicken breasts with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook for about 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside.
3. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn the garlic.
4. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
5. Prepare the sauce: Pour the chicken broth and white wine (if using) into the skillet with the garlic. Bring to a simmer and cook for 3-4 minutes to reduce the liquid slightly. Stir in the lemon juice and zest, and season with salt and pepper to taste. If you like a bit of heat, add some red pepper flakes.
Go to the next page to complete the recipe!!
ADVERTISEMENT
