Pan Grilled Shrimp and Chicken Carbonara Olive Garden Knock Off

                                                                                                                           







1John 5:11
11 And this is the testimony, that God gave us eternal life, and this life is in his Son.


8 slices pancetta from deli

1/2 lb. cleaned shrimp
8 chicken tenderloins
Marinate chicken for 1hour in 1/2c Italian dressing, 1/2 t salt, 1/2 t Italian seasoning
Marinate shrimp for 20 minutes in 1/2 c dressing, 1/2 t salt, 1/2 t Italian seasoning

Sauce

1/2 cup butter

1 1/2 t chopped garlic

3 T pancetta bits

3 T flour (all purpose)

1 cup Parmesan cheese (grated)

1 cup heavy cream

1 cup 1/2 &1/2

1/2 cup milk

1/4 cup Chicken base

1t pancetta grease

1 box fresh linguine(cooked al dente)

Topping

3 T Parmesan cheese, grated

1/2  cup mozzarella cheese, shredded

1/4 cup panko breadcrumbs

1 t chopped garlic

1  t melted butter

2 T parsley, chopped

1 cup sautéed red bell peppers

1/4 c pancetta bits

Sauté in 1 t butter and a little olive oil(reserve drippings)

Melt butter and olive oil in a large sauce pan over medium heat. Add garlic and pancetta bits. Saute for 5 minutes, stirring frequently. Add flour, parmesan, heavy cream, milk, pepper and salt.
Use a 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 and shrimp to pan. Add red peppers and pancetta bits. Cook for 3 more minutes or until cooked on both sides.

Stir chicken and shrimp and sauce together until well blended.

Place hot, precooked pasta on a larger serving platter. Top with chicken and shrimp sauce. Evenly distribute topping over top of chicken and shrimp. Place in broiler until top is golden brown.