CHICKEN SCAMPI WITH ANGLE HAIR PASTA ENJOY DAN:

CHICKEN TENDERS SCAMPI WITH ANGLE HAIR PASTA by CHEF DAN:

Serves 4

 WHITE SAUCE:

1 tablespoons butter

2 tablespoons all-purpose flour

3/4-cup hot coconut milk

SCAMPI SAUCE:

2 tablespoons butter

3 garlic cloves, minced

1/2-teaspoon Sriracha hot sauce

1 teaspoon EACH dried oregano and basil

1 tablespoon dried cilantro

3 tablespoon lemon juice

3/4-cup white wine

1 cup chicken broth

1/4-cup hot white sauce

Sea salt and freshly cracked black pepper

 OTHER INGREDIENTS:

1 package angle pasta, cooked and drained

1 red bell pepper, blackened over an open flame and placed in paper bag

1 onion, thinly sliced

8 garlic cloves, roasted in 375 degrees oven and wrapped in aluminum foil

1 pound chicken tenders

Olive oil

DIRECTIONS:

WHITE SAUCE:

1.   Heat butter in a sauce-pan, add flour and cook 2 minutes on medium-heat, stirring constantly.

2.   Slowly add hot coconut milk, making sure the sauce is hot when added to scampi sauce.

3.   For scampi sauce, heat butter over medium-low heat when sizzling.

4.   Add garlic, Sriracha, oregano, basil, cilantro; cook for 2 minutes.

5.   Add wine and chicken broth and simmer for 10 minutes.

6.   Add 1/4-cup hot white sauce and cook until slightly thickened.

7.   In a skillet heat add oil and sauté chicken tenders 2-3 minutes.

8.   Add peppers and onions and sauté until chicken is cooked through.

9.   Add the white sauce, sauté until everything is warmed through.

10.                Take of heat and add lemon juice.

11.                Add roasted garlic and serve over cooked pasta.

ENJOY DAN:                            BON-APPETITE