1 yellow bell peppers, cut into 1/2 inch wide strips
1 onion, chopped
2 tablespoons chopped garlic
1 1/2 cups four cheese Alfredo sauce
1/2 cup chopped fresh parsley
Instructions
Place chicken and flour in a large resealable
plastic bag; seal bag and shake to coat. Heat 1
tablespoon oil in a large skillet over medium
heat. Shake excess flour off chicken and saute in
oil for 4 to 5 minutes each side, or until golden
brown and cooked through (juices run clear).
Remove from skillet and place in a medium bowl;
set aside.
Bring a large pot of lightly salted water to a boil.
Add spaghetti and cook for 8 to 10 minutes or until
al dente; drain, reserving 2/3 cup cooking water,
and return pasta to pot. Set aside pasta and cooking
water.
Wipe skillet with paper towel. Heat 1 teaspoon oil
in skillet over medium heat. Add green bell
pepper, red bell pepper, yellow bell pepper, onion
and garlic and saute for 3 minutes. Cover, reduce
heat to low and cook 3 minutes more or until
vegetables are tender.
Stir in Alfredo sauce, cover and heat for 1 to 2
minutes. Remove from heat and add to reserved pasta
in pot, then add reserved cooking water and chicken.
Toss to mix, pour into serving bowls and sprinkle
with fresh chopped parsley.
Originally Submitted
11/16/2010
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