Hey Everyone!
Happy Tuesday! How are y’all doing? It’s very hot here in NC so me and my two girls are enjoying the air conditioning and watching a Disney movie in preparation for our trip to Disney World coming soon!
We’ve started this new tradition where when we go to the grocery store, we pick three meals that we feel like making during the week. Then the girls run around the store finding all of the ingredients. For tonight, Daughter #2 wanted shrimp scampi but the LOML can’t have shrimp so we tried out a scampi recipe I found using chicken that I found on happymoneysaver.com.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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- 3 tbsp butter
- 2 tbsp minced onions
- 1 tsp heaping minced garlic
- 1½ cups chicken broth
- ½ tsp Italian seasoning
- ½ tsp fine sea salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 1 tbsp dried parsley
- 1 cup heavy cream
- 16 oz angel hair pasta
- 1 lb chicken tenderloins
- salt and pepper
- 1 cup flour
- 4 tbsp olive oil
- 2 red bell peppers
- 1 red onion
- freshly grated Parmesan cheese for garnish
Ingredients
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- In a medium sized sauce pan add butter, minced onion, minced garlic and saute over medium heat for 1-2 minutes. Don't let the garlic burn!
- Add in chicken broth, Italian seasoning, salt, pepper, red pepper flakes and the dried parsley. Simmer for 15 minutes on med-low heat.
- After 15 minutes is up add heavy whipping cream and simmer on low, without boiling for 10 minutes.
- In a separate pot, boil the angel hair pasta according to the directions on the box.
- To prepare your chicken tenders, sprinkle with salt and pepper and dip in flour.
- Fry in a skillet over medium heat with a couple tablespoons of olive oil 3-5 minutes on each side until golden brown and cooked all the way through. Set aside.
- Take your onions and bell peppers and cut in julienne strips, make sure to remove all seeds and the white membrane on the inside.
- In the same skillet that the chicken was cooked in, add another tablespoon or so of olive oil and saute the onions and bell peppers. I cook on high for 3-5 minutes until they get soft and caramelized.
- Take the creamy garlic sauce and add half of it to the pasta. Stir to incorporate sauce.
- Add all the onions and bell peppers and mix into the pasta.
- Dish up pasta, adding the chicken on top. Drizzle more sauce over pasta and chicken.
- Garnish with freshly grated Parmesan cheese.
Hope y’all are having a great week!
Please consider hopping over to the right side of this post and entering your e-mail so you can get each post as I send them out and thank you in advance. And thanks for coming to visit. Come back often and let me know what you think in the comments.
Love y’all,
Linda
