By: The Army Mom

Preparation Time: 20 minutes

Cook Time: 40 minutes



1 Box Deamfields Angel Hair

1 Each: small red, yellow and green bell peppers

6 Tablespoons extra virgin olive oil

1 Medium Red Onion, peeled and sliced into rings

1.5 Pounds chicken tender pieces or breast meat cut into strips

½ teaspoon coarse sea salt

½ teaspoon fresh-cracked black pepper

4 Tablespoons unsalted butter, divided

1 Cup low-sodium chicken broth or stock

½ Cup heavy cream

1 Medium lemon, zested and juiced

3 Cloves garlic, thinly sliced

Parmesan cheese, finely grated (optional)




  1. Blister peppers over open flame, grill or under broiler until skin is charred and soft. Remove peppers from heat and gently rub away charred skin with dry paper towel. Slice peppers into strips; transfer to plate and set aside.


  1. Heat oil in large skillet over medium-high heat until hot. Add onion; cook 8 to 10 minutes or until soft, stirring frequently. Remove onion; transfer to plate with peppers.


  1. Add chicken to skillet. Sprinkle with salt and pepper. Cook chicken 10 minutes or until golden brown and cooked through, turning once. Remove chicken from skillet.


  1. Meanwhile, cook pasta according to package directions. Reserve 3/4 cup cooking liquid before draining. Add reserved cooking liquid, plus 2 tablespoons of the butter to pasta; toss with fork to separate. Cover to keep pasta warm.


  1. Increase skillet heat to medium-high. Add chicken broth, stirring and scraping bottom of skillet with wooden spoon to remove any browned bits. Reduce heat to low and simmer 3 to 5 minutes until liquid is reduced by half; stir in cream, lemon zest, garlic and remaining 2 tablespoons butter.


  1. When butter has melted, add peppers, onion and chicken to skillet. Stir to coat chicken and vegetables with sauce; cook 3 to 5 minutes or until chicken is heated through. Plate pasta, then top with chicken scampi and sauce. Finish with a squeeze of fresh lemon juice and garnish with Parmesan cheese and salt and pepper, as desired.


Makes 6 servings.


Nutrition information (1/6 of recipe): 620 calories; 34 g protein; 52 g carbohydrates; 33 g total fat; 12 g saturated fat; 115 mg cholesterol; 290 mg sodium; 7 g total dietary fiber.

Janet Bridge,
Oct 27, 2015, 11:47 AM
Janet Bridge,
Oct 27, 2015, 11:45 AM