Ingredients:
12 chicken tenderloins (approximately 1.75 pounds)
½ cup flour
Vegetable oil for frying
½ red bell pepper, cut into strips
½ yellow bell pepper, cut into strips
½ green bell pepper, cut into strips
½ medium red onion, sliced
12 ounces angel hair pasta
Salt to taste
Freshly grated Parmesan cheese for serving (optional)
Scampi Sauce:
2 Tablespoons unsalted butter
½ cup yellow onion, diced
2 Tablespoons garlic, minced
1 cup white wine
1 cup chicken stock
2 Tablespoons lemon juice (approximately 1 large lemon)
1 Tablespoon dried parsley
⅛ teaspoon red pepper flakes
¼ pound unsalted butter (one stick)
Directions:
Heat a large pot of water over high heat until boiling. Add salt and the pasta, cooking until just shy of al dente. Save 1 cup of the pasta water. Drain and set aside.
For the chicken: In a large frying pan over medium heat, add vegetable oil. Coat each chicken piece in flour seasoned with a pinch of salt, then fry until golden brown on each side, about 5-7 minutes per side. Set aside.
For the sauce: In a medium saucepan, melt 2 tablespoons of butter. Add onion and garlic, cooking until soft. Add white wine, let simmer for 2 minutes. Add chicken stock, lemon juice, parsley, and red pepper flakes. Simmer for 5 minutes. Whisk in remaining butter.
In the same pot used for pasta, heat a tablespoon of oil. Add peppers and onion, cooking until they begin to soften. Add pasta and scampi sauce, gently toss to combine. Season with salt and pepper. If needed, loosen the sauce with reserved pasta water.
Serve with Parmesan cheese and topped with the prepared chicken.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 650 |