Restaurant style Chicken Scampi

 This is a recipe that I tried on Valentine's Day for my Jonathan and I! It was delicious! Enjoy!!!

Ingredients



1 pound raw chicken tenders or strips


1/4 cup all-purpose flour


1 tablespoon olive oil


1 (16 ounce) package spaghetti


1 tablespoon olive oil, divided


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


Directions


1.Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. Heat 1 tablespoon oil in a large skillet over medium heat. Shake excess flour off chicken and saute in 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.


2.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.


3.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 saute for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.


4.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.
 
As Found on All Recipes

New Chicken Recipe!

• 1 large can of French's Fried Onions. (I had more than enough...so if you are doing a dinner for 2 you could possibly use a small can...but a large can will definitely work for a larger portion, too!)
• 2 Large Boneless Skinless Chicken breast cut in half.
• 1/4 cup of flour
• garlic salt to your liking
• pepper to your liking

Put the onions in a gallon ziploc bag and crush them. Add about 1/4 cup of flour, garlic salt, and pepper. Add your chicken, shake around, and dump all contents into a pyrex. Bake on 400 for about 45 minutes until chicken is done. (Now I have to make extra sure they are done, so I usually cut one of the thickest tenders in half to double check!)

Thanks, Stephanie!