Description
Enjoy the flavors of a restaurant-style chicken scampi dish made at home with this easy recipe. Tender chicken strips are coated in a creamy four cheese Alfredo sauce and served over a bed of spaghetti with colorful bell peppers and onions.
Ingredients
Units
Scale
- 1 pound raw chicken tenders or strips
- 1/4 cup all-purpose flour
- 2 teaspoons olive oil
- 1 (16 ounce) package spaghetti
- 1 teaspoon olive oil
- 1 green bell pepper, cut into 1/2 inch wide strips
- 1 red bell pepper, cut into 1/2 inch wide strips
- 1 yellow bell pepper, cut into 1/2 inch wide strips
- 1 onion, chopped
- 2 tablespoons chopped garlic
- 1 1/2 cups four cheese Alfredo sauce
- 1/2 cup chopped fresh parsley
Instructions
- Coat Chicken: Toss chicken strips in flour until coated.
- Cook Chicken: In a skillet, heat olive oil and cook chicken until browned and cooked through.
- Cook Vegetables: In the same skillet, sauté bell peppers, onion, and garlic until tender.
- Add Sauce: Stir in Alfredo sauce and parsley, then add cooked chicken back to the skillet.
- Serve: Serve chicken and vegetable mixture over cooked spaghetti.
Notes
- You can customize this dish by adding other vegetables like mushrooms or broccoli.
- For a lighter version, use whole wheat spaghetti and a lower-fat Alfredo sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg