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Chicken Scampi Recipe

   
 

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     Chicken Scampi

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
3 tablespoons butter
2 tablespoons chopped onion
1/4 cup minced garlic (8 to 12 cloves)
1 1/2 cup Cablis Wine
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
5 to 6 quarts water
16 ounces angel hair pasta
4 tablespoons olive oil
 
12 chicken tenderloins
1/2 cup all-purpose flour
1 green, red & yellow bell pepper, cut into bite-size strips
1 chopped red onion
2 teaspoons minced fresh parsley
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1 cup heavy cream
(optional) freshly ground Parmesan cheese

Instructions
Make scampi sauce by melting butter in a perheated pan over medium/low heat. Add 2 tablesppons chopped onions and saute for 2 to 4 minutes or until the onions being to brown. If the butter beings to burn, turn down the heat. When the onions are begging to brown, add the minced garlic and saute for another 30 seconds. Don't let the garlic burn. After about 30 seconds add the wine, salt, Italian seasoning, red pepper flakes, and black pepper, and bring mixture to a simmer. Simmer for approximately 15 to 18 minutes or until the sauce has reduced by half. Add parsley and heavy cream and simmer uncovered for about 10 minutes. Do not let mixture reach a boil.
Bring 4 quarts of water to a boil in a large pot. Add the angel hair pasta and cook for about 4 minutes or until pasta is al dente, or mostly tender with just a slight toughness. Drain the pasta in a colander or sieve when done, then hit it with some cold water to prevent sticking and to keep it from cooking further. -If preparing all four servings, perheat the oil in 2 large skillets over medium heat (if making just 2 servings, you'll need only one skillet and half of the total ingredients - save the rest for another meal) Lightly salt and pepper the chicken tenderloins, then coat each one in the flour that has been measured into a large bowl. Arrange all of the coated tenderloins on a plate before sauteing 6 tenderloins in each pan. Cook the tenderloins for 3 to 5 minutes on one sid eor until golden brown.
When the chicekn is brown on one side, flip each of the pieces, and move them to the side of the pans, then add an even amount of the sliced peppers and chopped onions to the center of each skillet. Continue cooking the chicken and vegetables for 4 to 6 minutes or until the chicken is browned and the beggies are beginning to brown on the edges.
Divide the scampi sauce in half and pour it over the chicken and othe ringredients in each pan. Add 2 portions of pasta to each pan, then toss everythinga bit and continue to cook for a copule minutes or until the pasta is heated through. Prepare each dish by serving equal amounts of pasta onto each of four plates. Use a spoon or tongs to add the peppers and onions on top of each pile of pasta. Arrange three chicken tenderloins onto the center of the pasta. -Sprinkle each plate with about 1/2 teaspoon of fresh parsley and servie it up with freshly grated Parmesan cheese if desired


Originally Submitted
10/2/2010





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