Chicken Scampi: Redux
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 561.1
- Total Fat: 22.8 g
- Cholesterol: 93.5 mg
- Sodium: 287.7 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 2.6 g
- Protein: 38.6 g
View full nutritional breakdown of Chicken Scampi: Redux calories by ingredient
Introduction
It's a pain to make, but it's worth it. It's a pain to make, but it's worth it.Number of Servings: 8
Ingredients
-
• Lemon juice, 5 tbsp
• Onions, raw, 1 cup, chopped
• Sanderson Farms 100% Natural 99% Fat Free Boneless Skinless Chicken Breast Tenderloins, 32.48 oz
• Swanson - Natural Goodness, Chicken Broth, 100% Fat Free, 33% Less Sodium (1 Cup/Serving), 0.50 cup
• Sutter Home Chardonnay Wine, 3 oz
• McCormick Sea Salt, 0.15 tsp
• Butter, Land O Lakes Unsalted Sweet, 4 tbsp
• Garlic (1 clove=3g), 30 gram(s)
• Italian Herb Seasoning - McCormick, 6 tsp
• Lemon Peel, 1 tbsp
• Black Pepper, ground, 0.25 tsp
• Sargento 6 Cheese Italian Cheese Blend, shredded cheese, 1.25 cup
• Bertolli EVOO (1 tbsp), 6.5 serving
• Flour, Wheat, White, All Purpose, Enriched, Unbleached, 3 tbsp
• San Giorgio Penne Rigate, 6 cups
Directions
Chicken Scampi: Redux
(Makes roughly 8 servings)
Start boiling water in pot for noodles before cutting chicken
Peel crush and press 10 fresh medium-to-large garlic cloves
Cut chicken into (approx.) 1x1 inch pieces
Oil medium-sized skillet/sauce pan with EVOO, on medium heat
Place chicken pieces in skillet/sauce pan
Add sea salt (about 6 grinds)
Add 6 grinds of black pepper
Add 2 tsp of Italian herb/spice seasoning
Add half of the garlic, then mix chicken and seasonings well
Let cook for 2 minutes, then stir and cover with proper lid
Heat 2 medium-large, whole & fresh lemons in microwave for 10 seconds (better flavor)
Uncover and stir chicken thoroughly; reduce heat slightly if necessary
Halve and remove seeds from lemons
Squeeze lemon thoroughly over and onto chicken; do not discard lemon leftover lemon
Add chardonnay; stir
Pour in half (½) cup Swanson broth
Add 2 tsp lemon zest; stir
Add ¼ cup (one half [½] stick) butter; stir well; resultant sauce should have a thin consistency.
Cover skillet/sauce pan and let cook for 2 minutes. Meanwhile:
Add ¼ tsp salt and ¼ tsp EVOO to boiling noodle water
Pour 1 lb pasta to boiling noodle water
Cook noodles to al dente (approx 7-10 minutes)
Add 3 tbsp enriched unbleached wheat flour to chicken mixture to thicken broth; stir thoroughly, dissolve all clumps – consistency should become similar to thin chicken gravy.
Recover and continue cooking chicken mixture for two minutes; (chicken should be brown by now; if not, then brown the chicken.)
When chicken is browned, reduce heat to medium-low (as in from 5/10 down to 3/10)
If desired, taste broth to check flavor; stir chicken mixture thoroughly; season further to taste *but keep in mind the cheeses; leave uncovered.
Check noodles for doneness; if noodles are not done yet, reduce heat affecting chicken to minimum, and increase heat on noodles; make sure to stir chicken mixture every 45 seconds
Drain noodles using colander when they are satisfactorily cooked; immediately transfer chicken mixture (broth and all) to a large (and preferably deep) serving bowl
Once drained (if necessary, be responsibly resourceful to speed this process up [i.e.: shake the water out]), immediately transfer noodles to the same huge serving bowl as the chicken.
Add the Sargento shredded 6 Cheese Italian Cheese Blend generously but gradually to the noodle, chicken and broth compilation; mix very, very thoroughly.
Let stand two minutes before serving.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user MTHENDRICKSON.
(Makes roughly 8 servings)
Start boiling water in pot for noodles before cutting chicken
Peel crush and press 10 fresh medium-to-large garlic cloves
Cut chicken into (approx.) 1x1 inch pieces
Oil medium-sized skillet/sauce pan with EVOO, on medium heat
Place chicken pieces in skillet/sauce pan
Add sea salt (about 6 grinds)
Add 6 grinds of black pepper
Add 2 tsp of Italian herb/spice seasoning
Add half of the garlic, then mix chicken and seasonings well
Let cook for 2 minutes, then stir and cover with proper lid
Heat 2 medium-large, whole & fresh lemons in microwave for 10 seconds (better flavor)
Uncover and stir chicken thoroughly; reduce heat slightly if necessary
Halve and remove seeds from lemons
Squeeze lemon thoroughly over and onto chicken; do not discard lemon leftover lemon
Add chardonnay; stir
Pour in half (½) cup Swanson broth
Add 2 tsp lemon zest; stir
Add ¼ cup (one half [½] stick) butter; stir well; resultant sauce should have a thin consistency.
Cover skillet/sauce pan and let cook for 2 minutes. Meanwhile:
Add ¼ tsp salt and ¼ tsp EVOO to boiling noodle water
Pour 1 lb pasta to boiling noodle water
Cook noodles to al dente (approx 7-10 minutes)
Add 3 tbsp enriched unbleached wheat flour to chicken mixture to thicken broth; stir thoroughly, dissolve all clumps – consistency should become similar to thin chicken gravy.
Recover and continue cooking chicken mixture for two minutes; (chicken should be brown by now; if not, then brown the chicken.)
When chicken is browned, reduce heat to medium-low (as in from 5/10 down to 3/10)
If desired, taste broth to check flavor; stir chicken mixture thoroughly; season further to taste *but keep in mind the cheeses; leave uncovered.
Check noodles for doneness; if noodles are not done yet, reduce heat affecting chicken to minimum, and increase heat on noodles; make sure to stir chicken mixture every 45 seconds
Drain noodles using colander when they are satisfactorily cooked; immediately transfer chicken mixture (broth and all) to a large (and preferably deep) serving bowl
Once drained (if necessary, be responsibly resourceful to speed this process up [i.e.: shake the water out]), immediately transfer noodles to the same huge serving bowl as the chicken.
Add the Sargento shredded 6 Cheese Italian Cheese Blend generously but gradually to the noodle, chicken and broth compilation; mix very, very thoroughly.
Let stand two minutes before serving.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user MTHENDRICKSON.