Restaurant-style Chicken Scampi

Ingredients

• Servings: 6
• 1 pound raw chicken tenders or strips
• 1/4 cup all-purpose flour
• 2 teaspoons olive oil
• 1 (16 ounce) package spaghetti
• 1 teaspoon olive oil
• 1 green bell pepper, cut into 1/2 inch wide strips
• 1 red bell pepper, cut into 1/2 inch wide strips
• 1 yellow bell peppers, cut into 1/2 inch wide strips
• 1 onion, chopped
• 2 tablespoons chopped garlic
• 1 1/2 cups four cheese alfredo sauce
• 1/2 cup chopped fresh parsley

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. heat 2 teaspoons olive oil in a large skillet over medium heat. shake excess flour off chicken; cook and stir in hot oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear). remove from skillet and place in a medium bowl; set aside.
• bring a large pot of lightly salted water to a boil. add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. set aside pasta and cooking water.
• wipe skillet with paper towel. heat 1 teaspoon oil in skillet over medium heat. add green bell pepper, red bell pepper, yellow bell pepper, onion, and garlic and cook and stir for 3 minutes. cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.
• stir in alfredo sauce, cover and heat for 1 to 2 minutes. remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.