Chicken scampi over capellini 

 Chicken scampi is one of my favorite dishes. Today I kept it original, but I usually will put in roasted peppers, and I believe that is the perfect touch. You will notice in my ingredients that I try to stay completely gmo free. Believe me; I’m a broke college student, but the extra dollar or two is worth it for your body, I promise. 



Chicken

  • 1 cup Almond milk
  • 1 cup Besquick pancake flour
  • Pinch of Garlic powder 
  • 4 oz Chicken 

Scampi sauce 

  • 2 oz Butter
  • 1 oz Vegetable oil 
  • 4 pieces of fresh Garlic 
  • Half an Onion
  • 1 oz White wine 
  • Fresh Lemon juice 
  • 1 oz Roux ( equal part butter and flour ) 
  •  2 cups Chicken stock
  • Half a box of pasta 
  • Tt s&pStart by boiling water in a pot. This is for your capellini. You want to slice your garlic in this dish, vs. it being minced. You will see why in the finished product. Dice the onions and slice your lemons. I used half the lemon to squeeze in the chicken and sauce. Then I used the sliced lemons as an extra touch.  

Replacing eggs, I used a cup of silk almond milk to wet the chicken. I always use silk almond milk for its great taste, and true nutrition. I do not believe that gmos should be in our body, and this brand promises me they will not be. It is delicious for smoothies aswell. With a pinch of garlic in the bisquick pastry flour, I coat the chicken. Make sure you shake the remaining flour off. To much flour can lower the temperature of your oil. Chicken should always be cooked to an interior temperature of 165 degrees. Turn the chicken when it is half way cooked and Squeeze your lemon on it.  At this point your pasta should be cooking. 

Melt butter and light oil in a pan. Place the garlic in carefully about a minute before the onions. You want to cook the onions until they are transparent. Putting the garlic in first will prevent the awkward; my garlic is still Rawr and my onions are burnt stage. The important thing is making sure you do not  burn the butter. From there i deglazed the pan with white wine and added my chicken stock. Lower your flame and let it simmer. Add roux to thinken the sauce, and bring chicken back to pan. 

On the side you want to strain the pasta and toss it in the sauce. A little salt, and little pepper, and you are ready to serve. Add another lemon on top for a finishing look. 

For further questions or comments please feel free to leave a comment below 👇✌️💋 

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