Make restaurant-quality Chicken Scampi in 30 minutes! This simple dish has rich creamy flavour and basic ingredients.
– 10 ounces angel hair pasta (280g)– 1½ pounds chicken tenders (675g)– ▢2 teaspoons salt divided–1 teaspoon ground black pepper divided– ½ cup all-purpose flour (60g)– 3 tablespoons olive oil– 1 red bell pepper thinly sliced– 1 green bell pepper thinly sliced– 1 yellow bell pepper thinly sliced– 1 small red onion halved and thinly sliced– ¾ cup dry white wine (180mL)– 3 tablespoons unsalted butter– 6 garlic cloves minced– ¾ cup heavy cream (180mL)– ¾ cup grated parmesan plus more for serving (60g)– Chopped parsley for garnish
INGREDIENTS
Cook pasta al dente in a big pot of salted boiling water according to package instructions. Reserve ½ cup of pasta water after draining.
Step 1
INSTRUCTIONS
While pasta cooks, season chicken tenders with 1 tsp salt and ½ tsp pepper Add seasoned chicken to flour in a large basin. Chicken should be coated and floured.
Step 2
Heat oil in a large skillet on medium-high. Shake off extra flour from the chicken and add to the skillet. Cook 3–4 minutes per side until browned and heated through.
Step 3
Take the chicken out of the skillet and plate it. Cover to stay warm. The pan may not fit all the chicken, so cook it in batches.
Step 4
Cook the bell peppers and onion in the same skillet for 5 minutes, turning often, until lightly browned and soft. Set aside skillet contents.
Step 5
Deglaze the skillet with wine, scraping out any browned pieces, and simmer for 2 minutes. Stir in butter until melted. Stir garlic several times until aromatic.
Step 6
Add cream, ¾ cup parmesan, saved ½ cup pasta water, 1 tsp salt, and ½ tsp pepper
Step 7
Simmer until cheese melts, stirring regularly Pasta and bell pepper mixture should be well coated with sauce. Served immediately with chicken and optional parmesan and parsley.