Wednesday, March 17, 2010

Chicken Scampi

1/4 cup chopped green onion (I used an onion I had on hand)
3 tsp chopped garlic (or garlic powder)
1/2 cup butter
1/4 cup olive oil
1 tbsp lemon juice
4 lbs boneless, skinless chicken breasts- cut into 1/2 in strips
2 tbsp dried parsley
1/2 tsp pepper
fettuccine, other pasta or rice for day you serve
1 chopped tomato for day you serve

In a large skillet, saute the onions and garlic in butter and oil. Add the lemon juice, chicken, parsley and pepper. Cook the chicken, stirring occasionally, for 12 to 15 minutes, until no longer pink inside. Cook. Pour into a labeled 1- gallon freezer bag and freeze.
To serve, thaw the mixture. Cook pasta or rice according to directions. In a large skillet, cook the chicken mixture over medium heat for 6-10 minutes, or until the chicken is heated through. Spoon over pasta or rice and garnish with tomato.



  1. I've been looking for a simple scampi recipe that is light, and without wine, I think this is going to be perfect! Thanks!

  2. I made this recipe tonight for dinner! Oh my gosh, it is so good and garlicky. I didn't realize it called for a whole stick of butter (I used I Can't Believe it's Not Butter, that makes it better, right?!) and olive oil. But the sauce was just right! This was a hit! I didn't freeze it, but I will definitely keep this easy recipe in mind when I do some freezer cooking.