scampi (WP) - Mocha Moment

Chicken Scampi
•Scampi Sauce
3 tablespoons butter
2 tablespoons chopped onion
1/4 cup minced garlic (8 to 12 cloves)
1 1/2 cups Chablis wine
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
2 teaspoons minced fresh parsley
1 cup heavy cream
5 to 6 quarts water
16 ounces angel hair pasta
4 tablespoons light olive oil
12 chicken tenderloins
1/2 cup all-purpose flour
1 green bell pepper, cut into bite-size strips
1 red bell pepper, cut into bite-size strips
1 yellow bell pepper, cut into bite-size strips
1 chopped red onion
2 teaspoons minced fresh parsley
•Optional Garnish
freshly grated parmesan cheese
1. Make scampi sauce by melting butter in a preheated pan over
medium/low heat. Add 2 tablespoons chopped onions and sauté for 2
to 4 minutes or until the onions begin to brown. If the butter begins
to burn, turn down the heat. When the onions are beginning to
brown, add the minced garlic and sauté for another 30 seconds. Don't
let the garlic burn. After about 30 seconds add the wine, salt, Italian
seasoning, red pepper flakes, and black pepper, and bring mixture to a
simmer. Simmer for approximately 15 to 18 minutes or until the sauce
has reduced by half. Add parsley and heavy cream and simmer
uncovered for about 10 minutes. Do not let mixture reach a boil.
2. Bring 4 quarts of water to a boil in a large pot. Add the angel
hair pasta and cook for about 4 minutes or until pasta is al dente, or
mostly tender with just a slight toughness. Drain the pasta in a
colander or sieve when done, then hit it with some cold water to
prevent sticking and to keep it from cooking further.
3. If preparing all four servings, preheat 2 large skillets over
medium heat (if making just 2 servings, you'll need only one skillet and
half of the total ingredients -- save the rest for another meal). Lightly
salt and pepper the chicken tenderloins, then coat each one in the
flour that has been measured into a large bowl. Arrange all of the
coated tenderloins on a plate before sautéing 6 tenderloins in each
pan. Cook the tenderloins for 3 to 5 minutes on one side or until
golden brown.
4. When the chicken is brown on one side, flip each of the
pieces, and move them to the side of the pans, then add an even
amount of the sliced peppers and chopped onions to the center of
each skillet. Continue cooking the chicken and veggies for 4 to 6
minutes or until the chicken is browned and the veggies are beginning
to brown on the edges.
5. Divide the scampi sauce in half and pour it over the chicken
and veggies in each pan. Add 2 portions of pasta to each pan, then
toss the ingredients a bit and continue to cook for a couple minutes
or until the pasta is heated through. Prepare each dish by serving
equal amounts of pasta onto each of four plates. Use a spoon or
tongs to add the peppers and onions on top of each pile of pasta.
Arrange three chicken tenderloins onto the center of the pasta.
6. Sprinkle each plate with about 1/2 teaspoon of fresh parsley
and serve it up with freshly grated parmesan cheese if desired.
Makes 4 servings (but can be easily divided into 2 separate
servings for 2).
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