This colorful chicken scampi dinner is so quick and easy! The chicken tenders are so juicy and flavorful, and the buttery garlic sauce is so creamy and good as it's made with a hint of white wine and cream. This restaurant-quality meal will definitely become on your monthly rotation!
In a medium-sized saucepot, boil water and salt it. Add your pasta, and cook according to the package instructions. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
Dredge the chicken tenders in flour seasoned with Italian seasoning, 1 teaspoon of salt, and pepper.
Heat olive oil in a skillet, and brown the chicken (about 3 minutes on each side) until the chicken is cooked through. Remove the chicken from the skillet, cover and set aside.
Melt butter in the skillet, and add the onions and the bell peppers. Cook for a couple of minutes or until the peppers are slightly softened, then add the garlic and cook for a minute.
Add the wine, deglaze the pan, and allow it to reduce a little (about 4 minutes).
Add reserved pasta water, and whipping cream to the sauce. Once the sauce starts simmering, add the parmesan cheese, 1 teaspoon of salt, chili flakes if desired, and the pasta.
Toss to combine, and add the chicken tenders. Garnish with chopped parsley and serve warm.
Feel free to use shrimp instead of chicken.
I don't recommend omitting the wine, but if you don't want to use it, then substitute with 1/4 cup chicken stock and 1/4 cup of white grape juice or apple juice.
Always use dry white wine for cooking savory dishes. I used pinot grigio, but you can also use chardonnay, pinto blanc, sauvignon blanc, or Semillon for cooking (source). I usually buy packs of mini bottles for cooking so that I don't have too much left that needs to be used up ASAP.
Serve over zucchini noodles or cauliflower rice to make this a low-carb meal.