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Easy Chicken Scampi

An Italian inspired 30 minute meal packed full of rainbow veggies, chicken, and butter, lemon, garlic sauce.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 people
Calories: 553 kcal
Course: Main Course
Cuisine: Italian

Ingredients

Chicken Tenderloins
  • 1 1/ 2 lbs chicken tenderloins or tenders
  • 1 teaspoon salt
  • 2 teaspoons Italian seasoning
  • 3 tablespoons flour
  • 1 tablespoon olive oil
Scampi
  • 8 oz thin spaghetti or your favorite pasta
  • 4 tablespoons butter
  • 3-4 cloves garlic minced
  • 1/2 medium red onion thinly sliced
  • 1/2 red pepper thinly sliced
  • 1/2 yellow pepper thinly sliced
  • 1/2 orange pepper thinly sliced
  • 1/2 green pepper thinly sliced
  • 1 cup chicken stock
  • 1/2 cup white wine
  • 2 tablespoon lemon juice
  • 1 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • Fresh parsley for garnish

Instructions

    Cup of Yum
  1. Season chicken with salt and pepper and Italian seasonings on each side then gently pat.
  2. Add flour to a plate and gently dredge each chicken tender in the flour, giving them a very thin coat of flour.
  3. Heat a large pot of salted water for the pasta on high.
  4. Heat olive oil in pan and then add chicken. Cook on medium on each side for 3-4 minutes until internal temperature reaches at least 165 degrees and then set aside.
  5. Once the water comes to a boil, cook pasta for 5 minutes (or 1 minute less than recommended time on box). Once done, drain, rinse with cold water, and set aside. If using fresh pasta, see recipe notes.
  6. Heat pan to medium and add butter to deglaze the pan from the chicken. And add garlic and onions. Cook for 1-2 minutes stirring often. Add the peppers, and stir and saute for another 1-2 minutes.
  7. Add wine, lemon juice, and chicken stock and the rest of the Italian seasoning (1 1/2 teaspoons), to the pan and bring to a gentle boil. Reduce heat and let simmer for approximately 8-10 minutes - this is what will allow the alcohol to cook off and the peppers to soften.
  8. Add pasta to sauce and mix and and chicken to pan and cook for another minute until pasta is reheated.
  9. Plate, garnish with fresh parsley, and drizzle remaining sauce over plate.

Notes

  • Storage
  • Storage
  • Fridge:  Store in an airtight container for 3-4 days in the fridge.  
  • Freezer: Freeze for up to 3 months. 
  • Reheat:  For best results, reheat in a skillet on the stovetop. 
  • Substitutions
  • Substitutions
  • Italian Seasoning:  Use your favorite or make your own with this recipe!
  • Rosemary: Use scant 1/4 teaspoon of dried for fresh.  
  • Chicken:  Substitute shrimp for chicken.  Add shrimp to oil sprinkle with 1 teaspoon Italian seasoning and cook for 2 minutes. Flip and sprinkle with the rest of the Italian seasoning and cook for another 2-3 minutes until shrimp is pink.  
  • Wine: You can omit and substitute for all chicken stock.
  • Pasta: Use your favorite kind of pasta and follow cooking time instructions on the package - subtracting 1 minute to allow for final cooking in the pan. 
  • Fresh Pasta: Freshly made pasta only takes a few minutes of cooking. Cook in boiling water for just 1 minute before adding to the pan, or you can cook right in the pan with the sauce for about 4 minutes until it is al dente, although in that case, we recommend adding another 1/2 cup of chicken stock to the sauce.
  • Make it Gluten-Free: Use gluten-free flour to coat the chicken and serve it on it's own (double the peppers) or over rice or mashed potatoes.
  • Make it Gluten-Free:
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Nutrition Information

Calories 553kcal (28%) Carbohydrates 38g (13%) Protein 55g (110%) Fat 17g (26%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 166mg (55%) Sodium 974mg (41%) Potassium 1114mg (32%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1011IU (20%) Vitamin C 57mg (63%) Calcium 62mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 553

% Daily Value*

Calories 553kcal 28%
Carbohydrates 38g 13%
Protein 55g 110%
Fat 17g 26%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 166mg 55%
Sodium 974mg 41%
Potassium 1114mg 24%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 1011IU 20%
Vitamin C 57mg 63%
Calcium 62mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.