Chicken Scampi

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

8 ounces (225g) angel hair pasta

1 and ½ pound (650g) chicken tenderloins (they're called mini chicken fillets in the UK)

½ cup (60g) all-purpose flour

¼ teaspoon Italian seasoning

2 teaspoon salt (divided)

¼ teaspoon ground black pepper

2 tablespoons olive oil

2 tablespoons butter

1 red onion (sliced into half-moons)

½ red bell pepper (sliced thinly)

½ yellow bell pepper (sliced thinly)

½ green bell pepper (sliced thinly)

4 cloves garlic (crushed)

½ cup (120ml) dry white wine

½ cup (120ml) whipping cream

½ cup parmesan cheese (grated)

¼ teaspoon red chili flakes (optional)

1 teaspoon chopped fresh parsley (chopped)

Instructions

In a medium-sized saucepot, boil water and salt it. Add your pasta, and cook according to the package instructions. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.

Dredge the chicken tenders in flour seasoned with Italian seasoning, 1 teaspoon of salt, and pepper.

Heat olive oil in a skillet, and brown the chicken (about 3 minutes on each side) until the chicken is cooked through. Remove the chicken from the skillet, cover and set aside.

Melt butter in the skillet, and add the onions and the bell peppers. Cook for a couple of minutes or until the peppers are slightly softened, then add the garlic and cook for a minute.

Add the wine, deglaze the pan, and allow it to reduce a little (about 4 minutes).

Add reserved pasta water, and whipping cream to the sauce. Once the sauce starts simmering, add the parmesan cheese, 1 teaspoon of salt, chili flakes if desired, and the pasta.

Toss to combine, and add the chicken tenders. Garnish with chopped parsley and serve warm.

Nutrition

• Calories: 778 kcal
• Lipides Totaux: 33 g
• Lipides Saturés: 15 g
• Cholestérol: 173 mg
• Sodium: 1632 mg
• Glucides Totaux: 63 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 4 g
• Protéines: 51 g