Update my dinner status, I'm making this tonight.
56 chefs marked this as Favorite
6 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 45 Active Time: 0 : 40
US/Metric: [convert to metric]
Ingredients
- 5 to 6 quarts water
- 16 ounces angel hair pasta (or your favorite pasta)
- 4 tablespoons olive oil (1/4 cup)
- 1/2 cup all-purpose flour
- salt, to taste
- black pepper, freshly ground, to taste
- 12 chicken tenderloins (or 4 boneless skinless chicken breast, cut into strips)
- 1 green pepper, cut into bite-size strips
- 1 red pepper, cut into bite-size strips
- 1 yellow pepper, cut into bite-size strips
- 1 red onion, chopped
- 2 teaspoons fresh parsley, minced, for garnish
- parmesan cheese freshly grated, for serving
-- Scampi Sauce --
Preparation
Prepare the Scampi Sauce: Place a large skillet over medium-low heat. Melt the butter, add the yellow onion and saute for 2-4 minutes or until the onion begins to brown. Add the garlic and saute for another 1 minute. Do not let the garlic brown.
Add the wine, salt, Italian seasoning, crushed red pepper and 1/4 teaspoon black pepper, and bring the mixture to a simmer. Cook for 15-18 minutes or until the sauce has reduced by half.
Add 2 teaspoons minced parsley and the heavy cream and simmer, uncovered, for about 10 minutes. Do not let the mixture boil.
Bring the 5-6 quarts salted water to boiling in a large pot. Add the angel hair pasta and cook for 4 minutes or until the pasta is al dente. Drain and run the pasta under cold water so it doesn't stick.
If preparing all 4 servings, divide the olive oil between 2 skillets and place over medium heat. Measure the flour into a large bowl. Lightly salt and pepper the chicken tenderloins, then coat each in the flour. Arrange the tenderloins on a plate before you saute them. Place 6 tenderloins in each skillet and cook for 3-5 minutes on one side, or until golden brown.
When the chicken is brown on one side, flip each piece and move them to the side of the pans. Add an even amount of sliced sweet peppers and red onion to the center of each skillet. Continue cooking the chicken and vegetables for 4-6 minutes, or until the chicken is browned and the vegetables are beginning to brown on the edges.
Divide the sauce in half and pour it over the chicken and other ingredients in each pan. Add half the pasta to each pan, then toss everything a bit and continue to cook for a couple of minutes.
Prepare each dish by placing equal amounts of pasta onto each of 4 plates. Use a spoon or tongs to add peppers and onion on top of each pile of pasta. Arrange 3 chicken tenderloins onto the center of the pasta.
Sprinkle each plate with about 1/2 teaspoon minced parsley. Serve with plenty of freshly grated parmesan cheese.
Makes 4 servings.
