- Average
Ingredients
- 3 Tbsp. butter
- 2 Tbsp. minced onion
- 1/4 cup minced garlic
- 1 1/2 cup Chablis wine
- 1/2 tsp. salt
- 1/2 tsp. Italian seasoning
- 1/2 tsp. crushed red pepper
- 1/4 tsp. black pepper
- 2 tsp. fresh parsley
- 1 cup heavy cream
- 5 - 6 qts. Water
- 16 oz. angel hair pasta
- 4 Tbsp. olive oil
- 12 chicken tenderloins
- 1/2 cup flour
- 1 bell pepper 1 yellow pepper
- and 1 red pepper cut into
- bite - size strips
- 1 chopped red onion
- 2 tsp. minced fresh parsley
- Optional: grated Parmesan cheese
Preparation
Step 1
Make scampi sauce by melting butter in a preheated pan over medium heat. Add the minced onion and sauté for 2 - 4 minutes until it starts to brown. Add garlic and sauté an additional 30 seconds; then add the wine, salt, Italian seasoning and both peppers. Simmer for approximately 15 minutes or until the sauce has reduced by half. Add parsley and cream; simmer uncovered for 10 min. Do not let the mixture reach a boil.
Step 2
Bring water to a boil. Cook the pasta for 4 min. and drain. Run cold water over it.
Step 3
Heat oil in a large pot. Lightly salt and pepper the chicken tenders; coat each one with flour. Cook 3 - 5 minutes on 1 side or until golden brown. Flip each piece over and put to the side. Add onions and peppers. Add the chicken back in and cook for 5 minutes.
Step 4
Divide the scampi sauce in half and pour over chicken and veggies. Add pasta and toss together; cook until pasta is heated through . Top with grated cheese if desired.