Let's Dare to Compare..
Olive Garden's Chicken or Shrimp Carbonara
Pasta and Protein dishes can be a wonderful and healthy
compliment to your menu... However prepared with the heavier "whole fat" ingredients that are in this recipe we
would be taking in for one serving..
1440cal/88fatg/2fibg = Per serving = 1/8 recipe = POINTS® value 36*!!
as stated on the nutritional charts from their website:
Olive Garden's Nutritional Guide
Ingredients:
Marinated Chicken or Shrimp
1 cup extra virgin olive oil
1 cup hot water
1 Tbsp Italian seasoning
1 Tbsp chopped garlic
3 lbs chicken strips or large shrimp, peeled and devained
Sauce
1 cup butter
1 ½ tsp chopped garlic
3 Tbsp bacon bits
3 Tbsp flour (all purpose)
1 cup Parmesan cheese (grated)
4 cups heavy cream
4 cups milk
¼ cup bacon base
½ tsp black pepper
¼ tsp salt
Topping
3 Tbsp Romano cheese, grated
3 Tbsp Parmesan cheese, grated
1 ¾ cups mozzarella cheese, shredded
½ cup panko breadcrumbs
1 ½ tsp chopped garlic
1 ½ Tbsp melted butter
2 Tbsp parsley, chopped
Chicken (or Shrimp)
Marinated chicken strips (or Shrimp) from step 1
1 ½ cups roasted red peppers, cut into small strips
¼ cup bacon bits
Cooked Pasta
2-14 oz boxes of any long pasta on package (spaghetti, linguine, etc.) cooked using instructions
Directions:
Preheat oven to 350ºF.
Marinated Chicken (or Shrimp)
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
Sauce
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 bacon base pepper and salt.
Use a wire whisk to whip all ingredients together.
Bring to a boil. Reduce heat and allow to simmer.
Topping
Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl.STIR until well blended. Set aside.
Chicken (or Shrimp)
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 (from above) Stir until well blended.
Plating
Place hot, precooked pasta on a larger serving platter. Top with chicken (or shrimp) and sauce.
Evenly distribute topping over top of chicken (or shrimp).
Place in broiler until top is golden brown.
Serve immediately and enjoy.
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Lighten Up... and Try this...
TMG's Chicken or Shrimp Carbonara
We suggest swapping out these ingredients from Olive Garden's version..
Ingredients:
Marinated Chicken or Shrimp
1 cup fresh squeezed lemon juice
1 cup hot water
1 Tbsp Italian seasoning
1 Tbsp chopped garlic
2 lbs chicken strips or large shrimp, peeled and devained
Sauce
2 tsp olive oil
1 ½ tsp chopped garlic
3 Tbsp bacon bits (make your own from OscarMeyer Center Cut Bacon - 2 slices)
2 Tbsp flour (Whole Wheat Pastry Flour)
1 cup Kraft Reduced Fat Parmesan cheese (grated)
6 cups non fat milk
1/2 cup Land o Lakes fat free 1/2 & 1/2
¼ cup low sodium chicken stock
½ tsp black pepper
¼ tsp salt
Topping
6 Tbsp Kraft Parmesan and Romano cheese, grated
1 cup 2% Milk Shredded Cheese Mozzarella Low Moisture part skim reduced fat
½ cup panko breadcrumbs
1 ½ tsp chopped garlic
1 ½ Tbsp melted
Smart Balance Light Buttery Spread with Extra Virgin Olive Oil
2 Tbsp parsley, chopped
Chicken (or Shrimp)
Marinated chicken strips (or Shrimp) from step 1
1 ½ cups roasted red peppers, cut into small strips
2 Tbsp bacon bits
Cooked Pasta
16 oz package Whole Wheat Linquine, cooked using instructions
Directions:
Preheat oven to 350ºF.
Marinated Chicken (or Shrimp)
Whisk lemon juice together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes
Sauce
Sauté in a large saucepan over medium heat with olive oil the garlic and bacon bits for 5 minutes, stirring frequently. Add whole wheat pastry flour, reduced fat parmesan cheese, non fat milk and fat free 1/2 & 1/2, low sodium chicken stock, pepper and salt. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.
Topping
Combine parmesan and romano Cheese, mozzarella, panko, chopped garlic, melted butter spread, and chopped parsley in a mixing bowl.Stir until well blended. Set aside.
Chicken (or Shrimp)
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 (from above) Stir until well blended.
Plating
Place hot, precooked pasta on a larger serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in broiler until top is golden brown. Serve immediately and enjoy.
Servings - Makes 8 servings
Per serving = 1/8recipe = POINTS® value 12*
.. that's 1/3 the count as the restaurant version!! How about eating 2/3 of the portion and saving 1/3 for tommorrow's lunch.. 8 POINTS® and 4 POINTS®... |
