Whenever we go to a Famous American Italian Restaurant Chain, my wife orders their shrimp scampi, substitute chicken, because the shrimp scampi sauce is better than the chicken scampi sauce. This recipe is built to her preferences: it features lightly fried chicken on a bed of pasta and vegetables with a delectable buttery scampi sauce.

Ingredients

Chicken:

• Chicken tenderloins
• 1 tbsp Garlic salt
• 1/2 cup flour
• 2 tbsp butter

Pasta:

• 2 tbsp olive oil
• 1 diced yellow onion
• Sliced bell peppers to taste. I like to use a variety of colors for fun.
• Asparagus (optional)
• 1/2 cup white wine. You can substitute chicken broth if you don’t like wine.
• 3-5 cloves of garlic
• 3 tbsp. parsley
• Crushed red pepper to taste (I like a lot)
• 1/2 package angel hair pasta

Process

1. Preheat the oven to 375 degrees.
2. Meanwhile, cook the chicken. Melt 2 tablespoons of butter in the pan over medium heat. Season the tenders with garlic salt, then dredge them in the flour.
3. Fry the chicken in the butter for about two minutes a side, until the breading is browned. Place the fried tenders on a rack, and then put the rack in the oven while you cook the pasta sauce.
4. Cook the angel hair pasta until al dente and set aside.
5. Heat the olive oil in a pan.
6. Once the oil is hot, add the onions and peppers and saute them for 2 minutes. Add the asparagus, if using.
7. Add the garlic and saute for 1 minute.
8. Add the butter, wine, red pepper, salt, and pepper.
9. Toss the pasta in the sauce. Take the chicken out of the oven. Plate some pasta, then place the chicken on top.
10. Season it with parsley and Parmesan cheese, and enjoy!

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