Chicken Scampi | Chicken (White And Dark)

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Jul

2009

Chicken Scampi

This outstanding chicken breast recipe has chicken tenderloins sautéed with bell peppers, roasted garlic and onions in a garlic cream sauce served over angel hair pasta. You cannot get better than that! This historic Italian pasta recipe was submitted by one of our finest home chefs, Dae Thompson of Marietta, Georgia. Motto benne!

4 boneless, skinless chicken breast tenderloins, pounded to an even thickness and cut into “fingers” if desired

3 tablespoons all purpose flour

2 tablespoons extra virgin olive oil

1/4 cup unsalted butter, melted

1 small onion, finely diced

1/2 red or green bell pepper, diced

1/2 teaspoon dried oregano

1/4 teaspoon fresh ground white pepper

2 tablespoons chopped fresh parsley for garnish

1 teaspoons fresh chopped basil for garnish

1/3 cup grated fresh Parmesan cheese

1 lbs. angel hair pasta, cooked according to package directions, drain, cover and set aside to keep warm.

Quick Instructions:

1. Bake Roasted garlic bulb

2. Cook pasta

3. Make Béchamel Sauce

4. Saute chicken

1. Dredge chicken in flour, shake off excess. In a large skillet, over medium heat, heat olive oil and butter.

2. Sauté the chicken tenderloins until lightly browned on both sides.

4. Remove the chicken from skillet. Add onion and bell pepper to the same skillet and sauté until translucent and tender.

5. Over low heat, whisk in Béchamel sauce, oregano and pepper. Return chicken to the skillet, turning to coat with the sauce. Heat slowly until bubbly.

6. To serve: Place a serving of pasta on a plate, place 2 chicken fingers on top of the pasta, spoon sauce over the chicken, sprinkle with parmesan cheese and parsley and basil for garnish.

Suggested sides:

a green salad or crusty garlic bread.

Recipe courtesy of Dae Thompson of Marietta, Georgia.

Photo courtesy of quattrovecchiinamerica.wordpress.com.