Creamy Chicken Scampi - Italian Restaurant Inspired
Yield: 3-4
SMF Kitchen
@smfchicken
00:15
Prep
00:25
Cook
00:40
Total Time
Ingredients & Directions
Directions
Chicken Scampi
1 lb
1 cup
milk
1/2 cup
all-purpose flour
salt & pepper, to taste
3-4 tablespoons
olive oil
1
red bell pepper, julienned
1
green bell pepper, julienned
1
orange bell pepper, julienned
1
red onion, sliced
3
garlic cloves, minced
1/2 cup
white wine (or chicken broth/stock)
1/2 cup
chicken broth or stock
1/2 cup
heavy cream
1 teaspoon
Italian seasoning
12 oz
spaghetti or fettuccine, cooked
- Dip chicken tenders in milk and then dredge in flour seasoned with salt and pepper.
- Heat oil in a large skillet to medium high.
- Sauté chicken until golden and cooked through to an internal temperature of 165°F (about 5-7 minutes); remove and set aside.
- In the same skillet, add additional oil if needed and add the bell peppers, onions and garlic.
- Sauté the vegetables until tender, about 4-5 minutes.
- When vegetables are soft and fragrant, pour in the white wine (or substitute with additional chicken stock if preferred).
- Stir and scrape up any browned bits from the bottom of the pan.
- Reduce liquid some and stir in chicken broth, heavy cream and Italian seasoning.
- Simmer the sauce for 4-5 minutes until the liquid thickens slightly.
- Add the sautéed chicken tenders back to the skillet and cook for another 2-3 minutes, spooning the sauce over the chicken to coat.
- Toss the cooked pasta in the skillet with the chicken, peppers, and sauce until everything is well coated.
- Taste and add more salt and pepper, if needed.
- Plate the pasta and top with extra sauce, chicken and vegetables.
- Garnish with freshly grated parmesan cheese.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Creamy Chicken Scampi - Italian Restaurant Inspired
SMF Kitchen
@smfchicken
Yield: 3-4
00:15
Prep
00:25
Cook
00:40 Total Time
Ingredients
Directions
Chicken Scampi
1 lb
1 cup
milk
1/2 cup
all-purpose flour
salt & pepper, to taste
3-4 tablespoons
olive oil
1
red bell pepper, julienned
1
green bell pepper, julienned
1
orange bell pepper, julienned
1
red onion, sliced
3
garlic cloves, minced
1/2 cup
white wine (or chicken broth/stock)
1/2 cup
chicken broth or stock
1/2 cup
heavy cream
1 teaspoon
Italian seasoning
12 oz
spaghetti or fettuccine, cooked
- Dip chicken tenders in milk and then dredge in flour seasoned with salt and pepper.
- Heat oil in a large skillet to medium high.
- Sauté chicken until golden and cooked through to an internal temperature of 165°F (about 5-7 minutes); remove and set aside.
- In the same skillet, add additional oil if needed and add the bell peppers, onions and garlic.
- Sauté the vegetables until tender, about 4-5 minutes.
- When vegetables are soft and fragrant, pour in the white wine (or substitute with additional chicken stock if preferred).
- Stir and scrape up any browned bits from the bottom of the pan.
- Reduce liquid some and stir in chicken broth, heavy cream and Italian seasoning.
- Simmer the sauce for 4-5 minutes until the liquid thickens slightly.
- Add the sautéed chicken tenders back to the skillet and cook for another 2-3 minutes, spooning the sauce over the chicken to coat.
- Toss the cooked pasta in the skillet with the chicken, peppers, and sauce until everything is well coated.
- Taste and add more salt and pepper, if needed.
- Plate the pasta and top with extra sauce, chicken and vegetables.
- Garnish with freshly grated parmesan cheese.
