Prep 15 mins
Cook 5 mins
I know there are other recipes on here for chicken scampi but I looked through them and didn't find any like this one. My grandma shared this one with us and we all thought it was delicious so I wouldn't leave until I had the recipe.
- 2 tablespoons butter
- 4 chicken breasts (cubed)
- 1 (10 3/4 ounce) can cream of chicken soup
- 1⁄2 cup water
- 2 teaspoons lemon juice
- 1⁄2 teaspoon garlic powder or 1 minced garlic clove
- 4 -6 cups cooked pasta
- Heat butter in skillet.
- Cook chicken 10 minutes or until browned in butter.
- Add soup, water, lemon juice and garlic.
- Heat to a boil.
- Cover and cook over low heat 5 minutes.
- Serve over hot cooked pasta.
GREAT! Whole family liked it, even the finicky 8y/o. I added sliced bell peppers, red onions and some italian seasonings while cooking the chicken and then at the very end I added diced roma tomatoes with the seeds removed. I did not have a sauce problem but I also used a whole 16oz box of angel hair pasta. This was so quick and easy and with the added vegies its a little healthier and more like the Olive Garden version. Will make again. BTW 8y/o did pick out the bell pepper and onions
this was sooo good...even better on the reheat...I recommend adding onion to the recipe and I love garlic, so I changed the garlic powder to 1 tbsp. minced garlic...you know, the kind you buy in a jar at the supermarket, already minced?...I also was out of lemon juice, so I used lime juice...OK, so it sounds like I altered the recipe appreciably, but really I didn't, just tweaked it a bit...the only thing I found odd is that it makes so much 'sauce' that I had leftover...I'm considering trying it again but with more chicken to see if that solves the 'extra sauce' issue (it's too bad the recipe doesn't specify the amount of chicken by weight)...thanks for posting the recipe!