2 Reviews

My picky chicken eater (DH) went for seconds of this, so that tells you how delicious it is! I omitted the dried parsley (didn't have any), and I did not cut up the chicken before I started cooking it. I turned it every 15 minutes, and after 30 minutes, I cut each breast into 4 pieces, made sure the chicken was well coated in the sauce and let it set in the oven (which I had turned off) while I cooked the pasta and rolls. This was just because sometimes I don't feel like handling/cutting raw chicken. We will definitely have this again, and with hot weather coming, I am sure I will cut the pieces first and shorten the cooking time to that of the recipe. Glad you posted this delicious recipe.

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Deb G May 06, 2009

I had company coming and wanted to make something different. I chose this because it sounded like something that was fairly easy to prepare and had everything in it that I liked. It went over very well and everyone emptied their plates in no time, passing compliments to the chef, which made me grin from ear to ear :) Thanks for sharing Debber!

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Little Miss Cheffie September 20, 2008
Chicken Scampi from the Farmer's Henhouse