It all starts with this delicious recipe: Friday Night “Fast Food” Parmesan Chicken Tenders.

1. In a wide saucepan, on medium heat, add 3 tbsp of the olive oil and the whipped butter. When the butter is melted, add 3 of the minced/chopped garlic cloves and saute for about a minute, watching the garlic so it doesn’t burn. Add the flour and mix it in with the butter and olive oil with a whisk. Add the chicken stock and continue whisking until there are no lumps. Turn the heat up to high to boil and thicken the sauce. Add salt and pepper to taste and continue whisking for about 5 minutes or until your sauce is the consistency or thickness you enjoy.

   

2. Turn the heat back down to medium and add the bell peppers. Cook them for 20 minutes for a firm, yet chewy bite. Add the fresh chopped parsley and parmesan cheese. Add a little more salt and pepper to taste.

   

   

3. In a frypan, on medium heat, add the remaining tbsp of olive oil. When heated add the remaining minced/chopped clove of garlic and saute for about a minute. Add the shrimp and cook them about 2-3 minutes per side until they turn from grayish to a nice pink color. Shrimp cook very fast.

   

4. While the shrimp is cooking, cook the angel hair pasta according to package directions. After it is cooked, turn off the heat and leave it in the water to stay warm.
5. When ready to plate, use a pair of tongs to take out a generous portion of pasta and twist it for presentation in a nice themed bowl. Add your scampi sauce and shrimp on top. Garnish with a little more parmesan if you please and a little fresh parsley. Salt and pepper to taste. Enjoy!!!

   

   

1. Place your chicken strips in a zip top bag with 2 tbsp flour (add more if needed) and a tbsp of the pepper for seasoning. Zip that bag and shake, shake, shake to coat all of the chicken.

   

2. Sauté your chicken strips in the olive oil on medium heat 3-4 minutes per side to brown them and create a nice crust to seal in the delicious juices. Remove from the pan and put aside.

   

   

   

3. Remove pan from the heat and lower the heat to low. Put the pan back on the heat after the temp lowers (about a minute) and add 2 tbsp butter to melt, when the butter is melted whisk in 2 tbsp flour to create a roux which will thicken your scampi sauce. Add your chicken stock and bring the heat back up to boil the stock. Boil the stock and roux for 3-5 minutes then lower the heat to medium. Add your chopped garlic & red bell pepper and remaining pepper and put your chicken back in the pot. Add salt to taste. Cook the chicken through about 15 minutes and check doneness before serving. Bell Pepper should have a nice bite but be softened. Add cooking times in 5 minute intervals if chicken is not done yet or peppers have not reached your desired consistency.

   

   

   

4. In the meantime and while the chicken is getting ready for its debut. Boil your water (add a tbsp of salt if desired to the water) and add your pasta. Cook according to package directions and when done turn off heat and keep in water to keep pasta warm. Add a dollop of butter or two to the water.

   

5. When ready to serve add 2 tbsp butter and the parmesan cheese to the scampi sauce and mix them in and watch those flavors meld!

   

6. Finally plate that gorgeous masterpiece! Take desired amount of pasta from the heated water and twist on the plate. Add a few pieces of the chicken and pour that delightful scampi sauce over the pasta, top with those bright red peppers and maybe a little more parmesan cheese, why not! DIG IN!!!  😀

   

I encourage you to leave a comment or a success experience you have had!! The Leave a Reply fields are optional, if you want to remain anonymous just fill in the comment section and hit post! Thank you for sharing your experiences and remember “no [wo]man is an island.”