Total Time
35mins
Prep 5 mins
Cook 30 mins

Threw this together one night after I had something similar out in a famous Italian restaurant. My husband and teenage son were so impressed and so fast to make. Love it!

Ingredients Nutrition

Directions

  1. Rinse ice off of frozen tenderloins.
  2. Place in large skillet over medium high heat, cover and cook for 8-10 mins turning once to cook thoroughly.
  3. May drain if alot of water from chicken but keep some for next step.
  4. Add onion and garlic cover and cook till clear.
  5. Add red pepper, plum tomatoes and lemon juice and let simmer covered another 5-6 minutes.
  6. Add 1/2 cp.
  7. wine cover again and simmer 5 more minutes.
  8. May add more wine to taste.
  9. Salt and pepper as desired.
  10. Add light cream stir in to blend and thicken.
  11. Serve over fettucini or angel hair pasta with some grated parmesan cheese.

Reviews

(5)
Most Helpful

Oh my goodness!!!! This was lick smacking good...full of flavor..easy...what more can I say? I omitted the wine and replaced it with a tablespoon of chicken bouillon.The odd thing is that I have never ordered chicken scampi before, I just thought it wouldnt have enough flavor for me, but this dish was packed with flavor. I used about 5 cloves of garlic as I love my garlic. I will definately try this again.

chef FIFI February 21, 2004

VERY good. We enjoyed this. I added way more lemons and served this over 1 pound of whole wheat pasta. We loved it. I increased the garlic and used a yellow pepper and used 1/2 and 1/2 in place of the cream. Yummy!

RedVinoGirl August 19, 2009

This was good, but I'll definitely tweak it next time. This was a bit too lemony and the veggies were overcooked for my taste. Next time I'll reduce the lemon juice, saute the veggies for only 5 minutes, and add some sliced mushrooms.

Kitchenette January 21, 2009

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