Coated chicken tenders tossed with hot cooked pasta, bell pepper, onion and garlic in four cheese Alfredo sauce. This is a delicious, rich chicken scampi very similar to that served at a well known Italian restaurant chain. Perfect with a green salad with Italian-style salad dressing and breadsticks!
How To Make Restaurant-Style Chicken Scampi
Ingredients
- 1 lb chicken tenders , or strips, raw
- 1/4 cup all-purpose flour
- 1 tbsp olive oil
- 16 oz spaghetti
- 1 tbsp olive oil, divided
- 1 green bell pepper, cut into 1/2 inch wide strips
- 1 red bell pepper, cut into 1/2 inch wide strips
- 1 yellow bell peppers, cut into 1/2 inch wide strips
- 1 onion, chopped
- 2 tbsp garlic, chopped
- 1 1/2 cup four cheese Alfredo sauce
- 1/2 cup parsley, fresh, chopped
Instructions
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Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat.
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Heat 1 Tbs. oil in a large skillet over medium heat.
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Shake excess flour off chicken and saute in oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear).
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Remove from skillet and place in a medium bowl; set aside. Bring a large pot of lightly salted water to a boil.
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Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. Set aside pasta and cooking water. Wipe skillet with paper towel.
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Heat 1 tsp. oil in skillet over medium heat. Add green bell pepper, red bell pepper, yellow bell pepper, onion and garlic and sauté for 3 minutes.
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Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender. Stir in Alfredo sauce, cover and heat for 1 to 2 minutes.
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Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken.
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Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.
Nutrition
- Sugar: 6g
- :
- Calcium: 66mg
- Calories: 703kcal
- Carbohydrates: 102g
- Cholesterol: 73mg
- Fat: 13g
- Fiber: 6g
- Iron: 3mg
- Potassium: 962mg
- Protein: 42g
- Saturated Fat: 2g
- Sodium: 148mg
- Vitamin A: 1767IU
- Vitamin C: 132mg
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