Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4
I love this chicken scampi. It is a very versatile dish that anyone can easily pull off. If desired, you can swap the chicken with shrimp. Although, I do not suggest omitting the wine as this makes this scampi more appealing. If needed you can use ¼ c. chicken stock and ¼ c. of white grape juice or apple juice instead. For a low-carb meal, serve this chicken scampi over zucchini noodles or cauliflower rice.
2 tbsp olive oil
2 tbsp butter
1 and ½ lb (650 grams) chicken tenderloins (in the UK they are called mini chicken fillets)
8 oz. (225 grams) angel hair pasta
½ c. (60 grams) all-purpose flour
2 tsp salt divided
¼ tsp ground black pepper
¼ tsp Italian seasoning
½ yellow bell pepper sliced thinly
½ red bell pepper sliced thinly
½ green bell pepper sliced thinly
1 red onion sliced into half-moons
4 cloves garlic crushed
½ c. (120ml) whipping cream
½ c. Parmesan cheese grated
½ c. (120ml) dry white wine
1 tsp fresh parsley chopped
¼ tsp red chilli flakes optional
How to make Chicken Scampi
Step 1: Following the package direction, cook the pasta in a medium-sized saucepot with salted boiling water until al dente. Drain the pasta when done, reserving a cup of the pasta water.
Step 2: In flour seasoned with Italian seasoning, 1 tsp of salt, and pepper, dredge the chicken tenders.
Step 3: In a skillet, heat the olive oil. Add the chicken to the hot oil and cook for about 3 minutes per side or until the chicken is done. Set the chicken aside once cooked through and cover to keep warm.
Step 4: In the same skillet, melt the butter. Once the butter has melted, add the onions and bell peppers. Cook for a few minutes or until the peppers are a little soft. Add the garlic and continue to cook for a minute more.
Step 5: To the skillet, pour in the wine. Scrape the bottom of the pan and simmer for about 4 minutes until the liquid has slightly reduced. Then, add the water along with the whipping cream. Allow the sauce to simmer before adding in the Parmesan cheese, 1 tsp salt, chilli flakes, and pasta. Toss well and add the chicken tenders.
Step 6: Remove from the heat when done and serve right away garnished with some chopped parsley. Enjoy!
Calories: 778kcal, Carbohydrates: 63g, Protein: 51g, Fat: 33g, Saturated Fat: 15g, Cholesterol: 173mg, Sodium: 1632mg, Potassium: 969mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1348IU, Vitamin C: 63mg, Calcium: 202mg, Iron: 3mg
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