This chicken scampi has a rich buttery garlic sauce mixed with fresh garden veggies and a splash of lemon. Easy enough for kids to make for. their families. Serve with a sprinkle of parmesan cheese.
- 1 box (16 oz) thin spaghetti
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 red onion
- 1 pound chicken breast tenderloins
- Salt & pepper
- 4 tbsp flour, divided
- 2 tbsp olive oil
- 4 tbsp butter, divided
- 2 tbsp minced garlic
- 2 cups chicken broth
- 1/2 tsp red pepper flakes
- 1 1/2 tsp Italian seasoning
- 1 lemon
- 1/2 cup heavy cream
Hey Kids, this recipe is for you!
Fill a large pasta pot with water 2/3 full. Set it over a burner on medium-high heat to bring it to a boil. When the water is boiling, add a big pinch or two of salt to the water and then add the pasta to the pot. Cook the pasta for the shortest time listed on the package, stirring occasionally. Have an adult help you drain the pasta and set it aside.
While the water is coming to a boil, prepare the veggies. Wash and dry the peppers. Cut the peppers in half and remove the seeds and stem. Lay the peppers skin side down on your cutting board and cut them into thin strips. A butterknife should work for this, but if you have trouble ask your parents which knife to use. Set the peppers aside in a bowl.
Cut the top and bottom of the red onion off. Then, with a flat side down on the cutting board, cut the onion in half. Peel off the outer layer of the onion and discard it. Cut the onion into thin slices. If you have trouble, ask an adult for help.
Place the chicken in a plastic ziptop baggie. Sprinkle a pinch of salt and pepper into the bag. Add 2 tbsp of flour to the bag and seal it shut. Toss the chicken around in the flour until it is evenly coated. Set the chicken aside.
Place a large skillet over medium-high heat. Add 2 tbsp olive oil and 2 tbsp butter to the pan. Using a pair of long tongs, shake off the excess flour from each chicken tenderloin and add it to the skillet in a single layer. Cook the chicken for 4 minutes and then flip it over and cook another 4 minutes on the other side. Use the tongs to transfer the chicken to a clean dinner plate and cover it with aluminum foil.
Add 2 tbsp butter to the pan and melt it. Add the prepared veggies and stir them in the butter. Cook them for 3 – 5 minutes until they are softened. Use a slotted spoon to remove the veggies from the pan and add them to the plate with the chicken.
Add the garlic to the pan and stir for 30 seconds. Add the remaining 2 tbsp of flour to the pan and whisk it into the butter for 20 – 30 seconds.
Pour in the chicken broth and whisk it into the flour. Add the red pepper flakes and Italian seasoning to the pan. Reduce the heat to medium and let it simmer for 10 minutes.
Wash and dry the lemon. Cut it in half with your butter knife. Squeeze the juice into the skillet and stir it in with a spoon. Add the heavy cream and stir it into the sauce.
Add the peppers and chicken back to the pan. Stir them into the sauce and let them warm up again for 2 – 3 minutes.
Add the pasta to the pan and use the tongs to gently toss the pasta in the sauce. Cover the skillet and let the pasta heat through for 2 minutes.