Ingredients :
- 3/4 pound boneless skinless chicken breasts
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup 2% milk
- 1-1/2 cups panko bread crumbs
- 3/4 cup grated Parmesan cheese
- 1/4 cup vegetable or canola oil
- PASTA AND SAUCE:
- 1 package spaghetti or bucatini
- 4 bacon strips
- 3 garlic cloves, minced
- 1 cup heavy whipping cream
- 1 tablespoon unsalted butter
- 1/2 cup grated Parmesan cheese
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon kosher salt
- 1/2 cup 2% milk
- 1 pound peeled and deveined cooked shrimp
- 1/2 cup roasted sweet red pepper strips
Directions :
- Pound chicken with a meat mallet to 1/2-in. thickness. Cut into 3-in. strips. In a shallow bowl, mix flour, salt and pepper. Place milk and bread crumbs in separate shallow bowls. Stir Parmesan cheese into bread crumbs. Dip chicken in flour mixture to coat both sides; shake off excess. Dip in milk, then in crumb mixture, patting to help coating adhere. Let stand 10 minutes.
- In a medium skillet, heat oil over medium-high heat. Cook chicken in batches until golden brown, 6-8 minutes, turning once. Drain on paper towels. Keep warm.
- Cook pasta according to package directions for al dente. Drain, reserving 1/2 cup cooking liquid. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard drippings, reserving 1 tablespoon in pan. Add garlic and cream to pan with bacon drippings. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 6-8 minutes. Crumble bacon.
- Add butter, Parmesan cheese, bacon, parsley and salt to skillet with reduced cream mixture. Stir in milk and enough reserved pasta water to reach desired consistency. Stir in shrimp; heat through. Add pasta and red pepper strips; toss to coat. Gently fold in chicken. If desired, serve with additional Parmesan cheese and parsley.
