CHICKEN AND SHRIMP CARBONARA RECIPE RECIPES

Name: Olive Garden Chicken and Shrimp Carbonara
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 serving(s)
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

OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA RECIPE - FOOD.COM

Olive Garden Chicken and Shrimp Carbonara Recipe - Food.com image

Olive Garden's new entree, Chicken & Shrimp Carbonara, was inspired by the chef's recent trip to Rome. A staple in Italian cuisine, Carbonara traces its roots to a hearty meal popularized by charcoal workers in Italian villages. Olive Garden's Carbonara combines chicken and shrimp with bucatini pasta in a pancetta and parmesan cream sauce. Baked and topped with seasoned breadcrumbs, the entrée takes an exciting twist on a classic dish. To learn more about the new menu item, visit www.olivegardennewfavorites.com.

Total Time 1 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 26

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

Steps:

Preheat oven to 350ºF.
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. Sauté 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 165ºF for chicken and 155ºF 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.

Nutrition Facts : Calories 1755.8, FatContent 121.9, SaturatedFatContent 58.9, CholesterolContent 408, SodiumContent 1485.9, CarbohydrateContent 93.7, FiberContent 4, SugarContent 3.7, ProteinContent 71.5

CHICKEN CARBONARA RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

Chicken Carbonara Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 42 minutes

Prep Time 20 minutes

Cook Time 22 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel

Steps:

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

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