Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Chicken & Shrimp Carbonara




Source of Recipe


KSL
Chicken & Shrimp Carbonara
Ingredients:

* 1/2 pound medium raw shrimp
* 1/2 small red pepper, seeded and cut into strips
* 8 ounces uncooked pasta; spaghetti, linguine or fettuccini
* 1/4 pound smoky uncooked bacon, chopped*
* 1 pound boneless skinless chicken breasts, about 2-3 breasts
* 6 tablespoons flour, divided
* 1 teaspoon Italian seasoning
* 1/2 teaspoon salt, divided
* 2-3 tablespoons olive oil
* 2 teaspoons minced garlic
* 3 tablespoons butter
* 1/4-1/2 cup chicken broth
* 3 cups fat-free half and half
* Black pepper to taste
* 1 cup grated Parmesan cheese
* 1/2 cup frozen or fresh peas
* Fresh parsley, snipped for garnish

Method:

Peel and devein shrimp; if desired cut shrimp into pieces, set aside.

According to package directions, cook pasta to al dente stage, drain and rinse. Keep pasta warm while preparing sauce and meat.

Scramble fry bacon until crisp; drain well and set aside.*

Cut chicken into bite size cubes; place in a plastic bag with 3 tablespoons flour, Italian seasoning and 1/4 teaspoon salt; close bag and gently shake to coat chicken pieces. Heat oil in a Dutch oven with a lid (non-stick pan preferred), add chicken and pepper strips, stir fry until chicken is browned and cooked. Add cooked bacon, garlic and about 1/4 to 1/3-cup chicken broth, cover pan, reduce heat and simmer 10-15 minutes while preparing sauce (add additional chicken broth, as needed, to keep pan from simmering dry).

Over medium heat, melt butter in saucepan, add 3-tablespoons flour and stir to blend; whisk in fat-free half-n-half, stir constantly until sauce thickens. Add cheese and stir to blend and melt; salt and pepper to taste.

Add raw shrimp and peas to simmering chicken, cover and continue to cook until shrimp turns pink. Add sauce and cooked drained pasta, gently stir to coat pasta and chicken with sauce. Garnish with snipped parsley, serve hot. substitute approximately 1/3-cup cooked.