Ingredients
6 thin cut chicken breasts
1 cup flour
Seasoned salt or creole seasoning or salt and pepper
2 tbsp. olive oil
4 cloves garlic, finely chopped
1 green, 1 yellow, 1 red bell pepper, sliced
1 medium red onion, sliced
1 cup heavy cream
½ cup milk
½ cup shredded parmesan
12 oz. angel hair

Instructions

1. Boil pasta until al dente.
2. Cut chicken breasts into thirds.
3. Season chicken.
4. Place flour in a shallow dish and season with 1 tsp seasoned salt.
5. Dredge chicken in flour.
6. Heat 1 tbsp. olive oil in large skillet.
7. Place chicken in skillet and cook over medium high heat for 4 minutes. Flip and cook for 3-4 more minutes. Remove to a plate.
8. Add 1 tbsp. oil to skillet.
9. Add peppers and onions. Season with salt and pepper. Sauté for about 5 minutes.
10. Add garlic and sauté for a few more minutes.
11. Add cream, milk, and parmesan. Bring to a simmer.
12. Add chicken and let simmer for 5 minutes.
13. Mix in pasta tossing to coat well. Taste to season and serve

Review: To my surprise, this dish actually came out pretty good. The first time my aunt made this I was skeptical. Just by looking at it I thought that it wasn’t going to have flavor because I couldn’t see any spices. My aunt hid the peppers underneath the noodles and the first bite was a shock. I was amazed by how good it was and how I have never had this dish before. Definitely recommend giving this chicken scampi a try.