This chicken scampi is a delicious chicken pasta dish that is very easy and quick to make. Its loaded with crisp peppers, garlic, and a creamy white wine sauce.
- 1/2 cup onion chopped
- 3 garlic cloves minced
- 1 green bell pepper julienned
- 1 yellow bell pepper julienned
- 1 red bell pepper julienned
- 1/2 cup white wine
- 1 cup pasta water
- 3 cups heavy cream
- 1 cup Parmesan cheese
- 1 lb. angel hair pasta
Dredge chicken and cook in the skillet
Combine 1/2 cup flour, 1/2 tsp Italian spices, 1/2 tsp black pepper, and 1 tsp salt in a flat dish.
Dredge both sides of each chicken tender in the flour mixture.
Heat olive oil in a skillet over medium high heat. Fully cook both sides of the chicken tenders. Remove from the skillet and set aside.
Sautee the vegetables
In the same skillet, and the butter, minced garlic, and chopped onion. Cook over medium heat until the onion is translucent.
Add the green, yellow, and red bell peppers to the skillet and cook until softened.
Add cooked pasta and toss together
Cook the angel hair pasta according to the package and reserve 1 cup of the pasta water. Add the pasta water and heavy cream to the skillet.
Once the heavy cream has warmed, add the Parmesan cheese and cooked pasta. Toss to combine.
What to serve with chicken scampi
How long does it keep?
Homemade chicken scampi can be kept in the fridge for up to 5 days. Just be sure to keep it covered for best taste.
Serving: 1g | Calories: 661kcal | Carbohydrates: 34g | Protein: 29g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 189mg | Sodium: 920mg | Potassium: 583mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2030IU | Vitamin C: 60.9mg | Calcium: 230mg | Iron: 1.5mg