MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Copycat Olive Garden Chicken & Shrimp Carbonara
Categories: Poultry, Seafood, Dairy, Pasta, Cheese
Yield: 6 Servings
3/4 lb Chicken; boned, skinned
1/3 c A-P flour
1 ts Salt
1 ts Pepper
1 c Milk
1 1/2 c Panko bread crumbs
3/4 c Parmesan cheese; grated
1/4 c Oil
MMMMM-----------------------PASTA & SAUCE----------------------------
16 oz Spaghetti or bucatini
4 sl Bacon
3 cl Garlic; minced
1 c Heavy whipping cream
Pound chicken with a meat mallet to 1/2" thickness. Cut in 3"
strips. In a shallow bowl, mix flour, salt, and pepper. Place
milk and bread crumbs in separate shallow bowls. Stir Parmesan
cheese into bread crumbs. Dip chicken in flour mixture to coat
both sides; shake off excess. Dip in milk, then in crumb mixture,
patting to help coating adhere. Let stand 10 minutes.
In a medium skillet, heat oil over medium-high heat. Cook chicken
in batches until golden brown, 6 to 8 minutes, turning once. Drain
on paper towels. Keep warm.
Cook pasta according to package directions for al dente. Drain,
reserving 1/2 cup cooking liquid. Meanwhile, in a large skillet,
cook bacon over medium heat until crisp. Remove to paper towels to
drain. Discard drippings, reserving 1 tb in pan. Add garlic and
cream to pan with bacon drippings. Bring to a boil. Reduce heat;
simmer, uncovered, until reduced by half, 6 to 8 minutes. Crumble
bacon.
Add butter, Parmesan cheese, bacon, parsley, and salt to skillet
with reduced cream mixture. Stir in milk and enough reserved pasta
water to reach desired consistency. Stir in shrimp; heat through.
Add pasta and red pepper strips; toss to coat. Gently fold in
chicken. If desired, serve with additional Parmesan cheese and
parsley.
Recipe by Lauren Habermehl, Pewaukee, Wisconsin
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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