Italian

Chicken Scampi: Redux is for Dinner.

Chicken Scampi: Redux takes 15 minutes to prepare.

Chicken Scampi: Redux takes 30 minutes to cook.

Chicken Scampi: Redux makes 8 servings.

The ingredients for Chicken Scampi: Redux are:

? 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

Here is how you make Chicken Scampi: Redux:

Chicken Scampi: Redux(Makes roughly 8 servings)Start boiling water in pot for noodles before cutting chickenPeel crush and press 10 fresh medium-to-large garlic cloves Cut chicken into (approx.) 1x1 inch piecesOil medium-sized skillet/sauce pan with EVOO, on medium heatPlace chicken pieces in skillet/sauce panAdd sea salt (about 6 grinds)Add 6 grinds of black pepperAdd 2 tsp of Italian herb/spice seasoningAdd half of the garlic, then mix chicken and seasonings wellLet cook for 2 minutes, then stir and cover with proper lidHeat 2 medium-large, whole & fresh lemons in microwave for 10 seconds (better flavor)Uncover and stir chicken thoroughly; reduce heat slightly if necessaryHalve and remove seeds from lemonsSqueeze lemon thoroughly over and onto chicken; do not discard lemon leftover lemonAdd chardonnay; stirPour in half (?) cup Swanson brothAdd 2 tsp lemon zest; stirAdd ? cup (one half [?] stick) butter; stir well; resultant sauce should have a thin consistency.Cover skillet/sauce pan and let cook for 2 minutes. Meanwhile:Add ? tsp salt and ? tsp EVOO to boiling noodle waterPour 1 lb pasta to boiling noodle waterCook 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 secondsDrain noodles using colander when they are satisfactorily cooked; immediately transfer chicken mixture (broth and all) to a large (and preferably deep) serving bowlOnce 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: 8Recipe submitted by SparkPeople user MTHENDRICKSON.

The nutritional information for Chicken Scampi: Redux is:

• 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

Chicken Scampi: Redux is Italian cuisine.