Chicken Scampi

Chicken Scampi Ingredients

5 to 6 quarts water	parmesan cheese freshly grated, for serving
16 ounces angel hair pasta (or your favorite pasta)	-- Scampi Sauce --
4 tablespoons olive oil (1/4 cup)	3 tablespoons butter
1/2 cup all-purpose flour	2 tablespoons yellow onion, finely chopped
salt, to taste	1/4 cup garlic, minced
black pepper, freshly ground, to taste	1 1/2 cups chablis wine (white wine)
12 chicken tenderloins (or 4 boneless skinless chicken breast, cut into strips)	1/2 teaspoon salt
1 green pepper, cut into bite-size strips	1/2 teaspoon Italian seasoning
1 red pepper, cut into bite-size strips	1/2 teaspoon crushed red pepper
1 yellow pepper, cut into bite-size strips	1/4 teaspoon black pepper, fresh ground
1 red onion, chopped	2 teaspoons fresh parsley, minced
2 teaspoons fresh parsley, minced, for garnish	1 cup heavy cream

Instructions for Chicken Scampi

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.

Main Ingredient: ChickenCuisine: American

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