Ingredients for Chicken And Shrimp Carbonara
- Boneless Skinless Chicken Breasts
- 1 lb shrimp, peeled and deveined, cut into 1-inch pieces
- Cooking Oil
- all purpose flour for dusting
- Bacon
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 cup dry white wine
- 3 large eggs
- Heavy Cream
- Fresh Italian Parsley
- 1 cup grated Parmesan cheese
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How to Make Chicken And Shrimp Carbonara
- Preheat oven to 350°F (175°C).
- Cut 1 lb boneless, skinless chicken breasts into 1-inch cubes. Cut 1 lb shrimp, peeled and deveined, into 1-inch pieces.
- Lightly flour the chicken and shrimp cubes. Set aside.
- Heat 3 tablespoons olive oil in a large skillet over medium heat.
- Add chicken and shrimp to the skillet. Cook for 4-5 minutes, or until the chicken is no longer pink.
- Transfer the chicken and shrimp to a platter and keep warm.
- In the same skillet, heat 2 tablespoons olive oil over medium heat.
- Add 4 slices bacon or 4 oz pancetta, diced, and 1/2 cup chopped onion. Cook for 3-5 minutes, or until lightly browned.
- Add the cooked chicken and shrimp, 1 teaspoon salt, and 1/2 teaspoon white pepper to the skillet.
- Cook for 2 minutes over medium heat.
- Pour in 1/2 cup dry white wine. Cook for approximately 2 minutes, or until the wine has reduced by half.
- In a large bowl, whisk together 3 large eggs, 1/2 cup heavy cream, and 2 tablespoons chopped Italian parsley until well blended.
- Stir in 1 cup grated Parmesan cheese until combined.
- Pour the chicken and shrimp mixture into the egg mixture, stirring well to combine.
- Pour the mixture into a greased casserole-shaped Pyrex baking dish (approximately 9x13 inches).
- Bake in the preheated 350°F (175°C) oven for 25-30 minutes, or until golden brown around the edges and the top is set.
- Before serving, lightly dust the top with freshly cracked black pepper and additional Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
6g
Fat
144g
Carbs
3g
