⚘ How To Make OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA

This easy OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

1 cup extra virgin olive oil 1 cup hot water 1 tablespoon italian seasoning 1 tablespoon garlic, chopped 3 lbs chicken strips or 1 large shrimp 1 cup butter 1 1?2 teaspoons garlic, chopped 3 tablespoons bacon bits 3 tablespoons all-purpose flour 1 cup parmesan cheese, grated 4 cups heavy cream 4 cups milk 1?4 cup bacon, mixture cooked pasta 1?2 teaspoon black pepper 2 (14 ounce) boxes pasta (spaghetti, linguine, etc.) 1?4 teaspoon salt 3 tablespoons romano cheese, grated 3 tablespoons parmesan cheese, grated 1 3?4 cups mozzarella cheese, shredded 1?2 cup panko breadcrumbs 1 1?2 teaspoons garlic, chopped 1 1?2 tablespoons butter, melted 2 tablespoons parsley, chopped 1 1?2 cups roasted red peppers, cut into small strips 1?4 cup bacon bits

DIRECTIONS

Preheat oven to 350F. Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes. Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Saut for 5 minutes, stirring frequently. Add flour, Parmesan cheese, heavy cream, milk, pepper and salt to your bacon/butter base. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer. Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside. Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165F for chicken and 155F for shrimp. Add sauce. Stir until well blended. Place hot, precooked pasta on a lager serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in oven until top is golden brown. Serve immediately and enjoy.

by: Chef #919372