Recipe: Olive Garden Chicken or Shrimp Carbonara

OLIVE GARDEN CHICKEN OR SHRIMP CARBONARA

FOR MARINATING THE CHICKEN OR SHRIMP:
1 cup extra virgin olive oil
1 cup hot water
1 Tbsp Italian seasoning
1 Tbsp chopped garlic
3 lbs chicken strips or large shrimp, peeled and deveined
FOR THE SAUCE:
1 cup butter
1 1/2 tsp chopped garlic
3 Tbsp bacon bits
3 Tbsp flour (all purpose)
1 cup Parmesan cheese (grated)
4 cups heavy (whipping) cream
4 cups milk
1/4 cup bacon base (or to taste)*
1/2 tsp ground black pepper
1/4 tsp salt
FOR THE TOPPING:
3 Tbsp grated Romano cheese
3 Tbsp grated Parmesan cheese
1 3/4 cups shredded mozzarella cheese
1/2 cup panko breadcrumbs
1 1/2 tsp chopped garlic
1 1/2 Tbsp melted butter
2 Tbsp chopped fresh parsley
FOR COOKING THE CHICKEN OR SHRIMP:
1 1/2 cups roasted red peppers, cut into small strips
1/2 cup real bacon bits
FOR THE PASTA:
2 boxes (14 oz each) of any long pasta on package (spaghetti, linguine, etc.), cooked according to package directions.

TO MARINATE THE CHICKEN (OR SHRIMP):
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

TO MAKE THE SAUCE:
Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Saute for 5 minutes, stirring frequently. Add flour, Parmesan cheese, heavy cream, milk bacon base pepper and salt. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.

TO MAKE THE TOPPING:
Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.

TO COOK THE CHICKEN OR SHRIMP:
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 165 degrees F for chicken and 155 degrees F for shrimp. Add the sauce (from above) Stir until well blended.

PLATING:
Place hot, precooked pasta on a large serving platter.
Top with chicken (or shrimp) and sauce.
Evenly distribute topping over top of chicken (or shrimp).
Place in broiler until top is golden brown.
Serve immediately and enjoy.

*Bacon base is a seasoning (bacon paste) - Minor's is one source.

Makes 8 servings
Source: Olive Garden