Olive Garden Chicken And Shrimp Carbonara Recipes

COPYCAT OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA

Steps:

• Preheat oven to 350ºF.
• Whisk olive oil together with hot water, italian seasoning, and chopped garlic. Add the chicken strips and shrimp. Cover and refrigerate for at least 30 minutes.
• Combine 1 tablespoon Parmesan, mozzarella, panko, 1 tablespoon melted butter, and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
• Cook the pasta in salted boiling water according to package directions.
• Melt 1/4 cup butter in saucepan over medium heat. Add garlic and saute for 5 minutes, stirring frequently. Add flour and stir thoroughly with a whisk to prevent clumping. Add 1/2 cup Parmesan, heavy cream, milk, and bacon. Bring to a boil. Reduce heat and allow to simmer. Taste and correct seasoning with salt and pepper.
• Preheat large skillet. Saute bacon on medium heat until crispy and drain on paper towels. Pour off excess bacon fat. Add chicken to pan and saute for about 8 minutes until chicken is no longer pink. Add red peppers, bacon, and shrimp. Cook the shrimp about a minute or two on each side, until they curl and just turn pink.
• Add sauce and stir everything together.
• Plate pasta. Top with chicken, shrimp, and sauce mixture. Evenly distribute topping over top. Place in oven for a few minutes until topping is melted.

OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA

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.

CHICKEN AND SHRIMP CARBONARA

Steps:

• Heat 1 tablespoon olive oil in a pan over medium-high heat. Cook and stir chicken with 1 tablespoon garlic and 1 tablespoon Italian seasoning, until cooked through, 6 to 8 minutes. Transfer chicken to a bowl and set aside.
• Heat 1 tablespoon garlic and 1 tablespoon olive oil in the same pan. Fry shrimp until red on the outside and white on the inside, 6 to 8 minutes. Place with the chicken.
• Bring a large pot of water to a boil and add remaining 2 tablespoons olive oil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
• Add bacon to the pan; cook until just crispy, not crunchy, about 6 minutes. Drain on 2 paper towels. Saute onion in the bacon grease until translucent, about 5 minutes.
• While onion is sauteeing, mix cream, Parmesan cheese, egg yolks, salt, pepper, and remaining Italian seasoning together in a bowl.
• Pour wine into the pan with the onions. Increase heat and bring to a boil. Cook until wine is mostly evaporated, about 2 minutes. Add the creamy egg mixture and reduce heat. Simmer until sauce begins to thicken, 3 to 5 minutes. Add the chicken and shrimp; mix to coat. Serve on top of pasta.

OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA RECIPE

Steps:

• Start your Olive Garden chicken and shrimp carbonara by arranging the ingredients. We are using a mixture of cream and whole milk, but this is definitely not a healthy dish. If you want to make it a little lighter, use milk only and replace the butter with the same amount of olive oil. It still won't be very healthy, but it won't be as heavy.
• Turn the garlic into a paste. Mix it in with the butter and add both to a pan on low heat. Add the panceta (chopped bacon pieces) and sauté lightly for 1 minute. Add the flour, stir into a paste and then slowly add the cream and milk. Beat together as you heat to create a béchamel sauce. Add the grated cheese and stir in. When the cheese has melted and thickened, season with a pinch of salt and pepper.
• Cook the pasta according to package instructions until al dente. Remember to add a pinch of salt to the water, but not any oil (as many recipes instruct you to do).
• Cut the chicken into pieces and sauté in a pan with a little oil until golden brown. Just before the end, add the shrimp and cook until they change color and also start to turn golden brown. You should devein them and remove the heads, but you can leave the tails on if you wish. Add the dried oregano and season.
• If the carbonara sauce has cooled, heat it up again and stir the cooked and drained pasta into it. Add the chicken, but not the shrimp. Once the sauce has warmed up, add the chopped fresh basil and stir in. Serve the pasta in dishes and place the shrimp on top for a nicer presentation. You can add more cheese, more seasoning or even a different herb such as dill to round out the flavor.If you have made this dish yourself, let us know how it went by leaving as message in the comments below.

CHICKEN CARBONARA

Steps:

• Start water to boil for pasta.
• Pulverize the dried mushrooms using a Vita-Mix blender or your food processor. It should be a mix of powdery texture and little bits when ready.
• Combine ground mushrooms with salt free Italian seasoning blend in a shallow bowl or zip-top bag.
• Coat chicken with mushroom-seasoning mix.
• Heat saute pan treated with cooking spray to medium heat. Add chicken and cook thoroughly, turning over once.
• While the chicken is cooking, start the pasta and then dice the Canadian-style bacon into confetti-sized pieces.
• Mix the egg and egg substitute in a mixing bowl that is large enough to accommodate the pasta, set aside.
• When the chicken is done, allow it to rest on a plate. Add the Canadian-style bacon to the saute pan (cover with a lid!) and allow the pieces to heat through and darken a bit. Remove from heat.
• Drain the pasta and add to the egg mixture waiting in the bowl. Toss to mix. The pasta needs to go quickly from the cooking water to the eggs so it will be hot enough to cook the egg mixture.
• Season with Canadian-style bacon, black pepper, and Parmesan cheese. Add red pepper strips. Toss to mix.
• Divide the pasta between two plates and place the chicken tenders on top of each.

OLIVE GARDENS CHICKEN OR SHRIMP CARBONARA RECIPE - (3.8/5)

Steps:

• Preheat oven to 350ºF. MARINATED 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 SAUCE: 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 bacon base, pepper and salt. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer. TOPPING: Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside. 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 165ºF for chicken and 155ºF for shrimp. Add sauce (from above) Stir until well blended. PLATING: Place hot, precooked pasta on a larger 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.