Scampi Sauce:
5 T. butter
1/4 c. shallots (or 1 small red onion)
12 cloves minced garlic (I crushed)
2-1/2 c. very good quality Chablis (or pinot grigio)
3/4 t. salt
1-1/2 t. Italian seasoning
3 t. minced fresh parsley (important that it’s fresh)
1-1/2 c. heavy cream
Melt butter in preheated pan over medium/low heat.
Add shallots, if using, and sauté for 1-2 minutes, until clear
Add garlic and sauté for 30 seconds. Don’t let garlic burn.
Add wine, salt, seasoning. Bring mixture to a simmer. Simmer for approximately 15 to 18 minutes or until the sauce has reduced by half.
Add parsley and cream and barely simmer for about 10 minutes. (It will look thin, but quickly thickens up when you add the pasta.)
Chicken & Pasta
3 T. olive oil
1 package chicken tenderloins, cut fat ones in half lengthwise
Salt and pepper
½ c. flour
1/4 c. small-diced shallot
1 small green bell pepper, cut into thin strips, about 3” long (or so)
1 small red bell pepper, cut into thin strips
2 t. minced fresh parsley
6 oz. angel hair pasta (if you want to cook more pasta, increase amount of sauce)
Cut tenderloins in half lengthwise and sprinkle with kosher salt, and cracked pepper.
Coat each tenderloin very lightly with flour and shake off excess. Put on a plate and set aside.
Add 1 T. salt to large pan of boiling water. Break pasta in half and add to water.
Boil to al dente.
Quickly drain pasta and it’s important to rinse with cold water so pasta won’t make the sauce gummy.
Meanwhile, heat extra large skillet over medium heat. Add oil and let it get hot.
Saute tenderloins for 3 to 5 minutes on one side or until golden brown. Then flip each piece over and remove from pan.
Add shallots, peppers to center of skillet. Continue cooking the peppers for 4 to 6 minutes or until peppers are beginning to brown on edges. Return chicken to pan.
Pour scampi sauce over chicken and peppers, and cook for a couple of minutes, until chicken is cooked. Add pasta to pan and mix. Toss and continue to cook for a couple minutes or until pasta is heated through.
Remove pan from heat and let sit 10-15 minutes for flavors to develop. Reheat, if necessary, before serving.
Prepare each dish by serving equal amounts of pasta onto each plate. Use a spoon or tongs to add peppers and around 3 chicken tenderloins onto the center of pasta.
Sprinkle each entree with about ½ t. fresh parsley, and serve it up with freshly grated Parmesan cheese.
NOTES:
– You can prepare sauce a day or two ahead of time and refrigerate.
– You can wash and trim tenderloins ahead of time (save salting until last minute).
– You can wash and slice peppers a day ahead.
