Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1/4 c. butter
- 1/4 c. flour
- 2 c. lowfat milk
- 2 stk butter
- 2 Tbsp. crushed garlic
- 2 Tbsp. chicken stock
- 3/4 c. chablis (or possibly any white wine which's not too sweet)
- 1 c. water
- 1/4 c. white sauce
- 1 tsp crushed red pepper
- 2 Tbsp. Italian seasoning Freshly-grnd black pepper to taste Chicken tenderloins (as many as you like)
- 1/2 pkt angel hair pasta cooked according to package directions Thinly-sliced bell peppers (red, green and yellow) Thinly-sliced red onions
- 10 whl garlic cloves
Direcciones
- White Sauce Base: Heat butter in nonstick skillet. After it's melted, add in flour. Remove from heat and stir till smooth. Slowly add in lowfat milk, stirring constantly, to get rid of lumps. Set this aside. You will have more white sauce than you actually need.
- Scampi Sauce: Heat butter over a slow heat. Add in the garlic, Italian seasoning and crushed red pepper. Cook for about 2 min on low heat. Add in the wine, water and chicken base. Stir till combined. Add in the white sauce. Mix and stir till slightly thickened.
- Putting It Together: Put the cloves of garlic in a small, nonstick skillet with some oil. Braise them for about 20 min on low heat. (Just put a lid on the skillet and let them cook. They should be golden brown and soft when they are done.)
- In a large nonstick skillet, saute/fry the peppers and onions for a few min. Saute/fry chicken tenderloins. (However many you feel like cooking or possibly eating!) Add in the angel hair pasta and pour some sauce over it. Saute/fry till everything is mixed together and sauce is reheated. Add in garlic and serve.
- This recipe yields 4 servings.
