Do you like garlic? If you don’t… keep moving ahead in your feed reader or blog list or whatever. But if you like garlic- LOVE garlic- you’ll want to make this.
It’s by no means a quick prep meal. Kinda messy, lots of dirty pans, a bunch of steps. But seriously, it’s worth it. It’s so good. And I just save it for the weekend when I have more time for cooking involved meals and have someone around (Dan!) to wrangle the girls while I hide in the kitchen where it’s quiet (There is a method to my madness, you see!!! I’m an EVIL GENIUS.)
The full recipe is below in detail, but the basic steps: make a buttery, garlicky scampi sauce.
Then make a buttery, milky thick sauce that you’ll later add to the buttery, garlicky sauce.
Lightly bread and saute some chicken breast slices.
Saute some peppers and onions.
Toss it all together at the end over some angel hair pasta.
Eat. Then go get a piece of gum or something. You stink :)
Ingredients – White sauce
1 tbsp butter
2 tbsp flour
3/4 cup milk, hot
Ingredients – Scampi sauce
3 tbsp butter
5-6 cloves garlic, crushed
1/2 tsp crushed red pepper
2 tsp Italian seasoning
Black pepper to taste
3/4 cup white wine
1 cup chicken broth
1/4 cup white sauce (above)
Angel hair pasta
Bell peppers, thinly sliced
Red onion, thinly sliced
2-4 chicken breasts, cut into thin slices
Flour, salt and pepper
For scampi sauce: Heat butter over low heat in a medium sauce pan. Add garlic, Italian seasoning, crushed red pepper, and black pepper. Cook for 2 minutes on low heat. Add wine and chicken broth; stir to combine. Simmer for 30-40 minutes.
For white sauce: Heat butter in a small sauce pan, add flour and cook for 2 minutes on medium heat, stirring constantly. Slowly add 3/4 cup milk (hot so it won’t get lumpy) Set aside. (Heat back up before adding to the scampi sauce later)
Cook pasta according to package directions. Drain and put into a large pan or bowl.
Season flour with salt and pepper. Dip the chicken in the flour mixture to coat and saute in olive oil over med/high heat until golden brown. Remove chicken from pan. Add peppers and onions back into the same pan and cook until soft (add more olive oil if needed) Add the chicken for another minute or two to heat through.
Add 1/4 cup white sauce to scampi sauce and cook until slightly thickened. Add the scampi/white sauce mixture to the drained pasta, then add the chicken & veggie mixture. Mix well and sprinkle with parmesan cheese before serving.