5.0 from 111 votes
Chicken Scampi
This chicken scampi recipe is golden brown chicken tenderloins with peppers and onions over pasta in a butter sauce. It's a restaurant favorite that tastes even better when you make it at home!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 702 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the pasta:
- 2 tablespoons olive oil divided use
- 1 cup bell peppers thinly sliced, I use red, yellow and green
- 1/2 cup Red Onions thinly sliced
- 2 teaspoons minced garlic
- 1 lb boneless skinless chicken tenderloins also called chicken tenders
- 1/2 cup flour
- salt and pepper to taste
- 10 ounces dry angel hair pasta
- 2 tablespoons chopped parsley
For the sauce:
- 4 tablespoons butter
- 2 tablespoons flour
- 1/2 cup white wine
- 1 cup chicken broth
- 1/4 cup heavy cream
- 2 teaspoons lemon juice
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Place one tablespoon of olive oil in a pan over medium high heat. Add the peppers and onions and cook for 3-5 minutes or until softened. Stir in the garlic and cook for 30 seconds. Season the vegetables with salt and pepper.
- Remove the vegetables from the pan; place on a plate and cover to keep warm. Wipe out the pan with a paper towel.
- Place the flour on a plate and season generously with salt and pepper. Coat the both sides of the chicken tenders in the flour; shake to remove excess flour.
- Heat the remaining tablespoon of olive oil over medium high heat. Add the chicken tenders and cook for 4-5 minutes on each side or until golden brown and cooked through. Transfer to the plate with the vegetables.
- Cook the pasta according to package directions. While the pasta is boiling, make the sauce.
Cup of Yum
For the sauce
- Wipe out the pan, and melt the butter over medium heat. Add the flour and whisk to combine. Add the white wine and whisk to combine.
- Bring the heat to a simmer and cook for 2-3 minutes. Stir in the chicken broth and cream and cook for an additional 3-4 minutes or until sauce has just thickened. Remove the pan from the heat.
- Stir the lemon juice and parmesan cheese into the sauce. Add salt and pepper to taste. Drain the pasta and return to pot.
- Place the sauce and pepper mixture into the pot with the pasta; toss to coat evenly. Arrange the chicken on top and sprinkle with parsley. Serve immediately.
Nutrition Information
Calories
702kcal
(35%)
Carbohydrates
71g
(24%)
Protein
39g
(78%)
Fat
37g
(57%)
Saturated Fat
18g
(90%)
Cholesterol
167mg
(56%)
Sodium
335mg
(14%)
Potassium
739mg
(21%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2215IU
(44%)
Vitamin C
50.8mg
(56%)
Calcium
134mg
(13%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 702
% Daily Value*
| Calories | 702kcal | 35% |
| Carbohydrates | 71g | 24% |
| Protein | 39g | 78% |
| Fat | 37g | 57% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 167mg | 56% |
| Sodium | 335mg | 14% |
| Potassium | 739mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2215IU | 44% |
| Vitamin C | 50.8mg | 56% |
| Calcium | 134mg | 13% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.