At Our Wolf Den, my fake Chicken “Scampi” is one of our favorites. It is now one of our weekend treats, where we don’t worry about how many calories are in the meal and just enjoy. Like the Chicken Packet recipe, this is more of a guideline. It works with whatever is in the freezer or fridge.
The first step is to sauté onion in oil. I also add a good amount of spices at this stage. This time I used granulated garlic, minced garlic, salt, and pepper. I won’t give amounts, because we really enjoy the flavor garlic offers to a dish, so to some the amount of garlic may be too much. At every stage you can add more spices, you just can’t take them away.
Add cubed skinless, boneless chicken breast to the pan. Cook the chicken through.
While the chicken is cooking, you will want to boil some water for the pasta. Always add some oil and salt to the water. I bought the Garlic Parsley Fettuccine on a whim and had never used it before. For this reason, I didn’t add any spices to the water. Normally, when I make this recipe, I use plain angel hair and add garlic to the water to infuse more flavor.
I added frozen broccoli florets to the chicken at this point. Don’t feel like you can only add broccoli, any vegetable will work. I really love to add frozen peas to this as well. I just didn’t have any on hand. You do not want to over cook your vegetables, especially broccoli which will turn dark and mushy if overcooked. This is when you add the reason this recipe isn’t the healthiest – a big helping of butter. For me, I don’t feel like I’m missing the cream that a traditional scampi would include.
Keep an eye on your pasta! You want it to be al dente. It will need to cook a little longer in the melted butter but you still want it to have a bit of a bite to it.
Once the pasta is done, add it to the pan with the chicken and veggies. Stir it in well. The pasta will absorb the liquid from the butter.
At this point, I like to add more onion that has been diced fine, and sliced peppers (we used sweet peppers today).
There you have it. The Wolves’ version of Chicken Scampi.
I will posting about the wine we paired this with on Wine Down Wednesday.
So, does your family have any recipes similar to this?