Once the bell peppers start to soften, add the remaining 1 tablespoon of olive oil to the pan along with the minced garlic.Then, cook in a seperate sauté pan over medium heat, stirring occasionally, until they are heated through. Meanwhile, squeeze the excess water out of the zucchini noodles.Add the prepared bell peppers to the pan, and sauté until they start to soften. When the chicken is finished cooking, remove the tenderloins from the pan.Sauté the chicken until it’s cooked through, turning over halfway through, about 5 minutes. Once the pan is hot, add the seasoned chicken to the pan. Season the chicken tenderloins with salt and pepper to taste. Add 2 tablespoons of olive oil to a large sauté pan, and heat over medium heat on the stove.Cut the bell pepper into strips, juice the lemon, mince or crush the garlic, and mince the parsley.Let the noodles sit in a strainer to draw out the water. Sprinkle the zucchini noodles with salt and toss to coat. Spiralize the zucchini or cut on a mandolin creating thin noodles.1/2 Cup Chicken Stock or White Wine (or 1/4 Cup each).Other recipes to check out: One Pan Chicken Florentine, Easy Shrimp Pad Thai, and One Pan Chicken and Broccoli.Įffortless Olive Garden Chicken Scampi Recipe with Zucchini NoodlesĪ quick and easy Olive Garden chicken scampi recipe the whole family will enjoy with sweet bell peppers and tender chicken in a lemon garlic scampi sauce. Serve the chicken scampi over the warmed up zucchini noodles. Let the sauce simmer and thicken for a few minutes, and give the cheese time to melt. Top everything with parmesan cheese and the fresh parsley. Then, nestle the cooked chicken tenderloins into the sauce. When the butter has melted, stir the sauce and peppers together. Also, add the fresh squeezed lemon juice and some butter to the pan. This will stop the garlic from cooking so it doesn’t burn. Next, pour chicken stock or white wine in the pan, or a combination of both. Let the garlic cook briefly until it becomes fragrant. First, drizzle a little more olive oil into the pan, and add the crushed garlic. Once the peppers have started to soften, it’s time to make the scampi sauce. This is also a good time to start warming the zucchini noodles. Sauté the peppers for a few minutes until they start to soften. Next, remove the cooked chicken from the pan, and add the sliced bell peppers. Sauté the chicken for about five minutes until they are cooked through. Drizzle olive oil in the hot pan, and add the chicken. Then, season chicken tenderloins with salt and pepper. Heat a large sauté pan on the stove over medium heat. Once you have all your vegetables chopped, it’s time to start cooking. Sauté the Chicken Tenderloins and Peppers Looking for an easy to way to cut bell peppers into strips without all the messy seeds? This video has a great method. Last, juice one lemon, crush or mince some garlic, and chop up fresh parsley for garnish. You’ll only need one bell pepper total, so save the extra bell pepper for another recipe. For a more colorful dish, use a couple colors. Use red, yellow, or orange bell pepper for a sweeter flavor.
Check out this post for more details on making easy homemade zoodles. Cut the zucchini noodles and toss them in salt to draw out the water. Besides the pasta, it’s a one pot dish, so it’s important to have all the ingredients prepped and ready to add to the pan. Prep the Chicken and VegetablesĬhicken scampi cooks up really quick. I’ll make veggie noodles for myself, pasta for the kids and everyone is happy. In fact, I find pasta dishes to be super family friendly. To keep it low carb, I like to have mine with zucchini noodles, but you can serve it with whatever pasta you like. Traditionally, the chicken scampi is served on angel hair pasta. Chicken scampi is the perfect kid friendly twist on classic shrimp scampi, especially when you have little ones that aren’t into seafood.
0 kommentar(er)
