Chicken Scampi

Ingredients:

• 2 chicken breasts, cooked and sliced
• 1 stick unsalted butter
• 1/4 cream
• 1/3 milk
• 2 Tbsp. cooking wine or any dry white wine
• 1/2 a large onion
• 1 large bell pepper, any color
• 1 1/2 tsp Italian seasoning
• salt & pepper to taste
• olive oil
• crushed red pepper flakes (optional)
• cooked angel hair pasta

Cooking the chicken breasts:

1. Take the chicken breast and flatten. You can do this by covering the chicken with plastic or placing it in a zip lock bag, taking a meat mallet or a rolling pin and pounding the chicken evenly. Do not flatten too thin; you want the chicken breast to be about an inch thick on all sides. Season with salt & pepper.
2. In a pan, heat some olive, about 3 Tablespoons; place the chicken breasts in the olive oil and cook on medium heat for about 6-8 minutes; about 3-4 minutes per side, depending on the thickness of the chicken breast. Remove from heat and set aside in a warm place.

Directions for sauce:

1. Remove seeds from bell pepper and cut into thin strips. Take the onion, remove skin and slice into strips. Then take garlic cloves and mince; crushing the garlic with the flat side of a knife, makes it easier to remove the skin; Set the veggies aside.
2. In a sauce pan, melt the butter on low to medium heat; make sure not to brown the butter.
3. Take the minced garlic and add it to the butter, cook for about 30 seconds, until garlic becomes fragrant. Add the onion and bell pepper and cook until soft.
4. Pour in the wine, cream, milk and Italian seasonings and stir; add salt & pepper to taste. Let sauce simmer for about 5 minutes, until sauce thickens a bit.
5. Toss in the chicken and remove from heat.
6. Boil angel hair pasta in a large pot until al dente. Drain pasta.
7. Add the sauce, chicken and veggies to the pasta and toss together.
8. Serve sauce immediately and sprinkle with Parmesan cheese and red pepper flakes.

Notes: If you are needing to make a large batch, just double the ingredients.