Ingredients
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1 cup extra virgin olive oil
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1 cup hot water
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1 tablespoon italian seasoning
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1 tablespoon garlic, chopped
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3 lbs chicken strips or 1 large shrimp
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1 cup butter
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1 1/2 teaspoons garlic, chopped
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3 tablespoons bacon bits
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3 tablespoons all-purpose flour
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1 cup parmesan cheese, grated
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4 cups heavy cream
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4 cups milk
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1/4 cup bacon, mixture
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cooked pasta
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1/2 teaspoon black pepper
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2 (14 ounce) boxes pasta (spaghetti, linguine, etc.)
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1/4 teaspoon salt
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3 tablespoons romano cheese, grated
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3 tablespoons parmesan cheese, grated
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1 3/4 cups mozzarella cheese, shredded
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1/2 cup panko breadcrumbs
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1 1/2 teaspoons garlic, chopped
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1 1/2 tablespoons butter, melted
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2 tablespoons parsley, chopped
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1/4 cup bacon bits
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1 1/2 cups roasted red peppers, cut into small strips
Instructions
- 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.