Ingredients
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1/2 cup extra virgin olive oil
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1/2 cup hot water
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1/2 tablespoon italian seasoning
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1 lb chicken tenders
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1/2 lb large shrimp, peeled, deveined
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4 slices bacon, diced
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1 red bell pepper, roasted, cut into small strips
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1/4 cup butter, plus
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1 tablespoon butter
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3 tablespoons all-purpose flour
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2 garlic cloves, minced
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1/2 cup parmesan cheese, plus
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1 tablespoon parmesan cheese, grated
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1 cup heavy cream
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1 cup milk
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1/2 cup mozzarella cheese, shredded
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2 tablespoons panko breadcrumbs
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1 tablespoon parsley, chopped
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salt and black pepper, to taste
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1 (14 ounce) box linguine
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1 garlic clove, chopped
Instructions
- 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.