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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