MY HEALTHIER CHICKEN “SCAMPI” with MIXED PEPPERS IN A WHITE WINE GARLIC SAUCE over MY CILANTRO RICE. SUPER DELICIOUS!

I love shrimp scampi a lot. However, the overload of heavy cream, butter, cheese and pasta makes this dish not as healthy as I love to have. Therefore, I developed my own version, smile, without the aforementioned ingredients, substituting with healthier ingredients, so that I can eat my Scampi and not feel guilty about it. Boom!   
 
Category:  Entrée  
Approx. Prep and Cook Time:  Under 30 Minutes
Approximate Cost:    $7.90 or $3.95 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
INGREDIENTS
½ lb. chicken tenders, any fat removed ($3.00)
1 tbsp. Angie’s Italian Seasoning Recipe below (.20)
1 ea. small green, red, and yellow pepper, seeded and sliced (free from my garden)
½ red onion, sliced (.50)
2 ½ tbsp. Angie’s basting Olive Oil (.40)
4 cloves of garlic, minced (.15)
1/3 c. dry white wine ($1.00)
Salt & pepper to-taste (0)
Parsley, for garnish (.15)

1 c. parboiled rice ($1.00)
2 c. chicken broth ($1.25)
2 frozen cilantro cubes in EVOO (.25)
 
DIRECTIONS

• Prepare all the above ingredients as I indicated under the Ingredients.
• Toss chicken tenders in a med. size bowl with my Italian seasoning and 1 tbsp. of basting olive oil. Add any salt & pepper to-taste if you wish. Refrigerate.
• Meanwhile, cook the Cilantro rice by adding the cilantro cubes in EVOO until melt, then add the 1 c. of rice and sauté briefly. Add salt and pepper to-taste and ever so carefully, add the 2 c. of chicken broth. Stir, bring to a boil, reduce the heat to low, cover and cook for 20 minutes.
• Add 1 ½ tbsp. of my basting olive oil to a large skillet over med-high heat and sauté the tenders for 3-4 minutes each side until fully cooked. Remove from heat and set aside.
• Add the bell peppers and onion to the skillet you used to sauté the tenders, seasoning with salt & pepper if you wish and sautéing for about 4 minutes until tender-crisp. Remove from heat and set aside.
• in a skillet, add 1 tbsp. Angie’s basting Olive Oil, then sauté garlic for few seconds until golden. Stir in white wine, bring to a light boil and stir until blended and the alcohol gone.
• Add veggies to the skillet with the sauce and gently toss to combine.
• Finally, add the chicken tenders overtop and garnish with fresh parsley. Enjoy!

 
Angie’s Dry Italian Seasonings:
1 tbsp. Dried Oregano (of course)
1 tbsp. Dried Basil
1 tbsp. Dried Thyme
1 tbsp. Dried Rosemary
1/2 tsp. Parsley Flakes (.15)
1 tbsp. Dried Sage
1 tbsp. Granulated Garlic
½ tbsp. Ground Cumin
Sea Salt and Pepper to taste
 
In a glass jar with a lid mix all the aforementioned spices. Done, Enjoy!
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

NOTE:
You can use boneless skinless chicken thighs or turkey instead of chicken tenders.
Chicken scampi is traditionally served with angel hair pasta, but I used parboiled rice. You can use Orzo, any type of rice or the pasta of your choice.