Chicken Scampi

3-4 boneless, skinless chickn breasts cut into 1/2” strips
1 tbsp olive oil
16 oz. angel hair pasta-cooked
1 tbsp olive oil divided
1 green bell pepper cut into 1/2 inch strips
1 red bell pepper cut into 1/2 inch strips
1 yellow bell pepper cut into 1/2 inch strips
1 onion chopped
2 cloves fresh garlic
Alfredo Sauce (recipe below)

Cook chicken in olive oil for 4-5 minutes until juices run clear. Season with Season-All while cooking.

Remove chicken from pan and set aside.

Wipe skillet that you cooked chicken clean with a paper towel. Heat 1 tsp olive oil in skillet over medium heat. Add gree, red and yellow pepers, onion and garlic. Saute for 3 minutes. Cover, reduce heat to low and cook 3 minutes more until veggies are tender.

Remove peppers from skillet and wipe clean with a paper towel again (I’m big on using as FEW dishes as possible!)

Alfredo Sauce

1/2 cup margarine
8 oz. cream cheese, softened
1 cup half & half
1 pinch garlic salt
Parmesan cheese to taste (about 1/4 cup)

Melt margarine in skillet. Add softened cream cheese. Mix well. Add remaining ingredients. Cook over medium heat until it starts to reduce and thicken. Add salt & pepper to taste. I sometimes add a bit of 1% milk if I need more sauce…this reduces the fat content and makes it go farther too1

Add vegetable mixture and chicken to Alfredo sauce and simmer for a few minutes to allow flavors to mix.

Serve over angel hair pasta.

submitted by Fayette Terlouw