Chicken Scampi
Recipe type: Main
Serves: 6 - 8
 
Ingredients
  • 16 ounces gluten-free spaghetti (I used Tinkyada)
  • 3 Tablespoons Earth Balance stick margarine or butter
  • 2 Tablespoons minced garlic
  • 2 teaspoons Italian seasoning
  • ¾ cup white cooking wine (or dry white wine)
  • 1 cup chicken broth
  • pepper to taste
  • 2½ pounds boneless skinless chicken breasts
  • 1 large yellow onion
  • 1 red bell pepper
  • 2 Tablespoons oil or butter (I used palm oil)
Instructions
  1. Heat a large pot of salted water for cooking your pasta.
  2. Melt the margarine or butter in a medium sauce pan. Add the minced garlic and sauté for a couple of minutes.
  3. Add the Italian seasoning, wine, broth, and pepper. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes.
  4. When the water boils, add your pasta, cook, drain, and place in a warm bowl.
  5. While the scampi sauce is simmering, slice the onion and pepper in thin slices.
  6. Add 1 tablespoon oil to a large skillet and sauté the onion and pepper until tender.
  7. Slice the chicken breasts into thin strips.
  8. When they are done, remove the onion and pepper strips to a bowl.
  9. Add another tablespoon of oil to the skillet and add the chicken strips. Cook and turn until the meat is cooked through.
  10. After the scampi sauce is done simmering, pour it over the pasta and toss to coat.
  11. Place the onions, pepper, and chicken on a serving plate. Serve on top of the pasta
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/chicken-scampi/