Chicken Scampi
Tags: Chicken Dinner Italian Pasta
Yield: 4
- 1 tbsp butter
- 2 tbsp flour
- 3/4 cup milk, warm
- 3 tbsp butter
- 2 tbsp garlic, crushed
- 1/2 tsp red pepper flakes
- 1 tbsp Italian seasoning
- 3/4 cup white wine
- 1 cup chicken broth
- 2 tbsp lemon juice
- 1 lb angel hair pasta, cooked and drained
- 2 bell peppers, thinly sliced
- 1 onion, thinly sliced
- 10 garlic cloves
- 2 chicken breasts, cubed
- 2 tsp lemon zest
- olive oil
- Preheat oven to 350.
- For the scampi sauce: Heat 3 tbsp butter over low heat. Add the garlic, Italian seasoning, and crushed red pepper. Cook for about 2 minutes on low heat. Add the wine, chicken broth, and lemon juice. Stir until combined.
- Place the whole cloves of garlic into the oven tightly wrapped in foil, and bake for 30 minutes.
- While the scampi sauce is cooking, heat 1 tbsp butter in sauce pan, add 2 tbsp flour and cook for 2 minutes on medium heat, stirring constantly. Slowly add 3/4 cup hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).
- Once the scampi sauce has cooked for 30-40 minutes, add 1/4 cup of the white sauce and cook until slightly thickened.
- Cut the chicken into cubes and coat with flour. Brown chicken pieces in a large skillet with a bit of olive oil, until almost done. Add the peppers and onions and saute until chicken is done. Add the lemon zest and sauce, then saute until everything is warmed through.
- Squeeze the cloves of garlic out of the skins and stir them into the sauce and chicken mixture.
- Serve sauce over pasta.
