Fettuccine Alfredo with Grilled Chicken and Shrimp

Recipe created by Jenn's Food Journey

1 large chicken breast
12 small to medium shrimp or 6 large shrimp
olive oil
garlic salt
1 stick (1/2 cup) butter
2 Tablespoons all purpose flour
1 pint heavy cream
1 - 1 1/2 cups parmesan
1/4 teaspoon garlic salt
1/4 teaspoon black pepper (if you have white it would be better)

Rinse the chicken and the shrimp, pat dry.  Drizzle olive oil over both sides of the chicken breast and over the shrimp, season both with garlic salt and pepper.

Oil the grill grates and preheat grill to medium-high.  Thread the shrimp onto wooden skewers that have been soaking in water for at least 1 hour.  Place the chicken directly over the flame and the shrimp on the top rack of your grill.  Grill the shrimp until it is cooked through (they should be pink) and golden brown.  Grill the chicken for 8-10 minutes on each side or until no longer pink in the middle.  Remove both from grill and allow to cool.  Slide or chop the cooked chicken.  You can cut the shrimp in half too if you desire.

Cook the fettuccine according the the package directions.  Drain well and set aside.

In a medium saucepan, add the butter and melt over medium heat.  Add the flour, stirring to combine.  Allow to cook for 4-5 minutes, stirring constantly.  Slowly whisk in the heavy cream.  Allow to come to a slow simmer.  Reduce heat to low and add the parmesan cheese.   Stir continually, until the cheese has all melted and the sauce has thickened.  Add the garlic salt and pepper; stir to combine.  Add the chicken and shrimp to the sauce.  Pile fettuccine onto a plate or in a bowl, pour sauce over top, and enjoy!