Chicken Scampi Revisited

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My friend Keri Lyn never would've guessed that when she gave me this recipe a few months ago that it would've gotten so much use already! We make it bi-weekly, and I know several friends who have added it to their repertoires as well.

As we've been making it so much, I've decided to post about the different things we've done with it.

First, here's the original recipe again:

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CHICKEN SCAMPI

Ingredients:
– 5 cloves garlic, minced
– 1 t. parsley
– 1/8 c. lemon juice
– 1/4 c. white wine (or chicken broth)
– 1/2 c. olive oil
– 1/2 t. salt
– 1 t. garlic powder
– 2 t. oregano
– 1/4 c. chili sauce
– 2 to 3 boneless chicken breasts, cut into small pieces
– Romano cheese, grated

Instructions:
Combine all ingredients. Bake at 450 degress for 15 to 20 minutes. Serve over angel hair pasta with grated romano cheese. Serves 2 to 3 people. **Also try adding fresh broccoli and/or mushrooms for variety.

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Here's a list of the different ways we've modified this recipe at one point or another:

– I've had a few people ask me what kind of chili sauce we use. Actually, we don't have chili sauce here, so I usually use 1/4 cup of chili powder that my mom brought over. It seems to work out well. I've also tried using tomato purée with some dried ground paprika, red pepper flakes, and cayenne pepper.

– We don't use garlic powder, but I've found that it still tastes pretty good without it.

– As far as vegetables, we usually use one green pepper and one red pepper. I've also used cherry tomatoes, spinach, and broccoli (on separate occasions), and spinach with the green and red pepper.

– At times I've decided to omit the chili powder and focus on the lemon, garlic, and cheese flavor instead. On these occasions, I'll throw in more garlic and Parmesan/ Romano cheese to the mixture before baking, and then squeeze some more lemon juice (through a small strainer) onto the finished dish.

– Even when making the original recipe, a few squeezes of lemon juice at the end gives it a bright, complex taste.

– I've also cooked it on the skillet, as you can see from the photo above. My one suggestion would be to cut up the chicken breasts into smaller pieces so that they'll cook at the same rate as the vegetables. The day I took this picture, the whole chicken breasts took so long to cook that the veggies were all overcooked by the time the chicken was done. Good thing I took the photo when the cherry tomatoes and green pepper were still vibrant, since you wouldn't have wanted to see the final dish.

– I haven't tried this dish with angel hair pasta. We love it with linguine (in Spain we call them tallarines) – they're wider and flatter than spaghetti, and we find that they're a great balance to the savory "sauce."

– Sometimes I add a tablespoon or two of butter to the finished dish.

Well, enjoy trying different things! And if you haven't made this yet, try it – it's so easy and it just tastes so good.

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  • Jane

    if i lived in your house faith – i would be FAT!!!!!! :)

  • Nate

    What, ahem, are you saying??