Chicken & Shrimp Carbonara

8 ounces chicken tenders
1/2 cup flour
1/2 cup Panko bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg
2 teaspoons water
6 ounces shrimp
12 ounces bucatini or spaghetti pasta
4 tablespoons butter
1/4 cup lean bacon
2 cloves garlic, chopped
1/2 red bell pepper sliced in thin strips
1 cup heavy cream
1/2 cup Parmesan cheese
1 egg beaten

Prepare chicken tenders by combining flour, Panko bread crumbs,
salt, and pepper in a bowl. Mix breading until it is well blended.
On another bowl combine 1 egg and 2 teaspoons water, stir until
well mixed. Dip chicken in dry breading mix, then egg wash, and
then back into the breading mix, and allow to dry on a rack. Allow
the breaded chicken tenders to rest for about five minutes before
cooking.

Place 2 tablespoons of vegetable oil in a large skillet over medium
heat. Add chicken fingers and cook for 5 to 7 minutes on each side,
or until chicken is browned, and cooked through. Set the chicken to
the side. Cook shrimp in a small pot in boiling water for about 2
to 3 minutes. Shrimp is done when it becomes pink.

Cook pasta according to package directions.

Prepare carbonara sauce by placing butter and lean bacon in a
skillet. Cook over medium heat when the butter melts, add garlic
and red bell pepper. Saute pepper, bacon, until the bacon is cooked
through. Add heavy cream to skillet with Parmesan cheese. Stir
until the cheese has been melted. When the cheese has melted add
cooked pasta and remove from heat. Stir in 1 beaten egg, and stir
quickly. The residual heat of the pasta and sauce will cook the egg.

To serve place pasta and sauce on the plate. Add a few pieces of
chicken tenders and shrimp to each serving. Garnish with additional
cheese and pepper if desired.

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