MrsReber
10-05-2000, 08:38 PM
Here it is! I made some minor adjustments, which I'll note at the end.
1 pound skinned, boned chicken breasts cut into 1-inch wide strips
1/4 cup egg substitute
1/3 cup Italian Seasoned breadcrumbs
Cooking spray
2 Tbs butter or stick margarine
3 garlic cloves, minced
1 cup fat-free less-sodium chicken broth
2/3 cup dry white wine
1 1/2 tsp salt free seasoning (such as Mrs. Dash)
1/4 tsp dried oregano
1/8 tsp salt
3 cups hot cooked linguine (about 6 oz uncooked pasta)
1/4 cup (1 oz) grated fresh parmesan cheese
1. Dip chicken in egg substitute, dredge in breadcrumbs
2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken and saute for 6 minutes or until browned. Remove chicken from pan.
3. Melt butter in pan over medium-high heat. Add garlic, and saute 1 minute. Add broth and the next 5 ingredients (broth through salt) and bring to a boil. Add the chicken, reduce heat, and simmer for 20 minutes. Place 3/4 cup pasta on each of 4 plates; top each serving with 3/4 cup chicken mixture, and sprinkle with 1 Tbsp cheese. Yield 4 servings.
Calories: 419 (22% from fat); Fat 10.2g
I skipped the step with the breadcrumbs. They really got soggy and fell off the chicken while it was simmering. I also used more garlic- 3 cloves is definitely not enough (in my opinion) for a scampi dish! Unless, of course, they are huge cloves. I would put in enough for your taste. Also, 20 minutes was a bit long to simmer the sauce and chicken. You can cut down on the time to about 12-15 minutes. There are also other comments from others who also tried this recipe if you do a search under Chicken Scampi in the archives! I hope you enjoy this dish as much as I did!
1 pound skinned, boned chicken breasts cut into 1-inch wide strips
1/4 cup egg substitute
1/3 cup Italian Seasoned breadcrumbs
Cooking spray
2 Tbs butter or stick margarine
3 garlic cloves, minced
1 cup fat-free less-sodium chicken broth
2/3 cup dry white wine
1 1/2 tsp salt free seasoning (such as Mrs. Dash)
1/4 tsp dried oregano
1/8 tsp salt
3 cups hot cooked linguine (about 6 oz uncooked pasta)
1/4 cup (1 oz) grated fresh parmesan cheese
1. Dip chicken in egg substitute, dredge in breadcrumbs
2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken and saute for 6 minutes or until browned. Remove chicken from pan.
3. Melt butter in pan over medium-high heat. Add garlic, and saute 1 minute. Add broth and the next 5 ingredients (broth through salt) and bring to a boil. Add the chicken, reduce heat, and simmer for 20 minutes. Place 3/4 cup pasta on each of 4 plates; top each serving with 3/4 cup chicken mixture, and sprinkle with 1 Tbsp cheese. Yield 4 servings.
Calories: 419 (22% from fat); Fat 10.2g
I skipped the step with the breadcrumbs. They really got soggy and fell off the chicken while it was simmering. I also used more garlic- 3 cloves is definitely not enough (in my opinion) for a scampi dish! Unless, of course, they are huge cloves. I would put in enough for your taste. Also, 20 minutes was a bit long to simmer the sauce and chicken. You can cut down on the time to about 12-15 minutes. There are also other comments from others who also tried this recipe if you do a search under Chicken Scampi in the archives! I hope you enjoy this dish as much as I did!