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Restaurant-Style Chicken Scampi

Restaurant-Style Chicken Scampi

Cost $15, save $10

Source: Recommended by CookPal

  • 20 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Protein

    • 🍗 1 pound raw chicken tenders or strips

  • Dry Ingredients

    • ¼ cup all-purpose flour

  • Oils

    • 2 teaspoons olive oil
    • 1 teaspoon olive oil

  • Pasta

    • 🍝 1 (16 ounce) package spaghetti

  • Vegetables

    • 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 pepper, cut into 1/2 inch wide strips
    • 🧅 1 onion, chopped
    • 🧄 2 tablespoons chopped garlic

  • Sauces

    • 1 ½ cups four cheese Alfredo sauce

  • Herbs

    • ½ cup chopped fresh parsley

STEPS

1

Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat.

2

Heat 2 teaspoons olive oil in a large skillet over medium heat. Shake off excess flour from the chicken; cook and stir in the hot oil for 4 to 5 minutes each side, or until golden brown and cooked through. Remove from skillet and set aside.

3

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes, or until al dente. Drain while reserving 2/3 cup cooking water, and return pasta to the pot.

4

Wipe the skillet with a paper towel. Heat 1 teaspoon olive oil in the skillet over medium heat. Add green bell pepper, red bell pepper, yellow bell pepper, onion, and garlic. Cook and stir for 3 minutes; cover, reduce heat to low, and cook 3 minutes more or until vegetables are tender.

5

Stir in the Alfredo sauce, cover, and heat for 1 to 2 minutes. Remove from heat and add to reserved pasta in the pot, along with the reserved cooking water and cooked chicken. Toss to mix.

6

Serve into bowls and sprinkle with fresh parsley.

NUTRIENTS

Per 1 serving

🔥

548

Calories

  • 31
    Protein
  • 74
    Carbs
  • 13
    Fats

💡 Serve with breadsticks and a green salad dressed with Italian-style salad dressing.Make sure to not overcook the pasta for the perfect texture.Reserve enough cooking water—this helps blend the sauce with the pasta.For a lighter option, use a reduced-fat Alfredo sauce.