Creamy Chicken Scampi Recipe
Ingredients
- Creamy Scampi Sauce:
- 4 tbs butter
- 6 cloves garlic, minced
- 1 cup chicken broth
- ½ tsp Italian seasoning
- 1tsp red pepper flakes
- 1 cup heavy cream
- 1/4 Cup Parmesan Cheese – Grated
- 1 tsp Morton’s Nature’s Seasoning
- 1 tsp garlic salt
- 1 tsp parsley
- 1 tsp Italian Seasoning
- For the Chicken:
- 4 chicken breasts pounded to 1/2 inch thick and then cut into tenderloins
- 1 cup Italian Bread Crumbs
- 1 cup Panko
- For the veggies:
- 1/4 cup vegetable oil
- 2 cups assorted sweet peppers, sliced
- 1 large onion sliced
- For the Pasta: 1 16 oz box angle hair pasta, cooked according to pkg directions and drained
Instructions
In a medium sized sauce pan add butter, minced onion, minced garlic and saute over medium heat for a 1-2 minutes; careful to not let the garlic burn.
Add in chicken broth, Italian seasoning, salt, pepper, red pepper flakes and the dried parsley. Simmer for 15 minutes on med-low heat.
After 15 minutes is up add heavy whipping cream and simmer on low, without boiling for 10 minutes.
To prepare your chicken tenders, sprinkle with salt and pepper. Roll completely in the breadcrumb/panko mixture.
Fry in a skillet over medium heat with a couple tablespoons of olive oil 3-5 minutes on each side until golden brown and cooked all the way through. Set aside.
Take your onions and bell peppers and cut in julienne strips, making sure to remove all seeds and the white membrane on the inside.
In the same skillet that the chicken was cooked in, add another tablespoon or so of olive oil and saute the onions and bell peppers. Cook on high for 3-5 minutes until they get soft and caramelized. Add to the creamy scampi sauce.
Serve the creamy sauce over the pasta. Slice the chicken and place on top. Spoon some of the extra sauce over the chicken.
Creamy Chicken Scampi Recipe
Ingredients
- Creamy Scampi Sauce:
- 4 tbs butter
- 6 cloves garlic, minced
- 1 cup chicken broth
- ½ tsp Italian seasoning
- 1tsp red pepper flakes
- 1 cup heavy cream
- 1/4 Cup Parmesan Cheese – Grated
- 1 tsp Morton’s Nature’s Seasoning
- 1 tsp garlic salt
- 1 tsp parsley
- 1 tsp Italian Seasoning
- For the Chicken:
- 4 chicken breasts pounded to 1/2 inch thick and then cut into tenderloins
- 1 cup Italian Bread Crumbs
- 1 cup Panko
- For the veggies:
- 1/4 cup vegetable oil
- 2 cups assorted sweet peppers, sliced
- 1 large onion sliced
- For the Pasta: 1 16 oz box angle hair pasta, cooked according to pkg directions and drained
Instructions
In a medium sized sauce pan add butter, minced onion, minced garlic and saute over medium heat for a 1-2 minutes; careful to not let the garlic burn.
Add in chicken broth, Italian seasoning, salt, pepper, red pepper flakes and the dried parsley. Simmer for 15 minutes on med-low heat.
After 15 minutes is up add heavy whipping cream and simmer on low, without boiling for 10 minutes.
To prepare your chicken tenders, sprinkle with salt and pepper. Roll completely in the breadcrumb/panko mixture.
Fry in a skillet over medium heat with a couple tablespoons of olive oil 3-5 minutes on each side until golden brown and cooked all the way through. Set aside.
Take your onions and bell peppers and cut in julienne strips, making sure to remove all seeds and the white membrane on the inside.
In the same skillet that the chicken was cooked in, add another tablespoon or so of olive oil and saute the onions and bell peppers. Cook on high for 3-5 minutes until they get soft and caramelized. Add to the creamy scampi sauce.
Serve the creamy sauce over the pasta. Slice the chicken and place on top. Spoon some of the extra sauce over the chicken.