Chicken Scampi Delicious Recipe Easy For Dinner

Chicken Scampi Delicious Recipe Easy For Dinner

This chicken scampi recipe is golden brown chicken tenderloins with paprika and onions on a cream paste. This is a favorite restaurant that tastes better when you make it at home!
Pasta is always a favorite in my home, and when you add crispy chicken and cream sauce to the mix, it will definitely be a hit! I served chicken scampi with a side of garlic and broccoli for a full meal.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients
For Pasta
  • 2 teaspoons of chopped garlic
  • salt and pepper to taste
  • 2 tablespoons of chopped parsley
  • 2 tablespoons of olive oil divided use
  • 1 cup of thinly sliced peppers that I use red, yellow and green
  • 1/2 cup thinly sliced shallots
  • 1 pound of boneless skinless chicken tenderloins is also called chicken tender
  • 1/2 cup flour
  • 10 ounces of dried angel hair paste

For sauce
  • 1/4 cup of grated parmesan cheese
  • 1/4 cup of chicken stock
  • salt and pepper to taste
  • 1 tablespoon of butter
  • 1 tablespoon of flour
  • 1/4 glass of white wine
  • 1 cup thick cream


Instructions
  1. Boil a large pot of salt water.
  2. Place one tablespoon of olive oil in a pan over medium heat. Add paprika and onion and cook for 3-5 minutes or until tender. Stir the garlic and cook for 30 seconds.
  3. Remove vegetables from the pan; place on a plate and cover to keep warm. Clean the pan with a tissue.
  4. Place the flour on a plate and season with salt and pepper. Cover both sides of the chicken tender in flour; shake to remove excess flour.
  5. Heat the remaining tablespoon of olive oil over medium heat. Add tender chicken and cook for 4-5 minutes on each side or until golden brown and cooked. Transfer to a plate with vegetables.
  6. Cook the pasta according to the package instructions. When the pasta boils, make the sauce.
  7. Clean the pan, and melt the butter over medium heat. Add flour and whisk to combine. Add white wine and whisk to combine.
  8. Bring heat to low heat and cook for 2-3 minutes. Stir in the chicken stock and cream and cook for 3-4 minutes or until the sauce thickens.
  9. Stir in the Parmesan cheese in the sauce. Add the salt and paper sufficiently. Drain the pasta and return to the pan.
  10. Add the sauce and pepper mixture to the pan with the pasta; stir it evenly. Arrange the chicken on top and sprinkle with parsley. Serve immediately.

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