16 oz. gluten-free spaghetti (I used Tinkyada)
3 Tb. Earth Balance stick margarine or butter
2 Tb. minced garlic
2 tsp. Italian seasoning
3/4 c. white cooking wine (or dry white wine)
1 c. chicken broth
pepper to taste
2 1/2 boneless skinless chicken breasts
1 large yellow onion
1 red bell pepper
2 Tb. oil or butter (I used palm oil)
Start by heating a large pot of salted water for cooking your pasta. Next, melt the margarine or butter in a medium sauce pan. Add the minced garlic and sauté for a couple of minutes. Add the Italian seasoning, wine, broth, and pepper. Bring to a boil, reduce heat, and simmer for 30 minutes.
When the water boils, add your pasta and get that cooking.
While the scampi sauce is simmering, slice the onion and pepper in thin slices. Add 1 tablespoon oil to a large skillet and sauté the onion and pepper until tender. While it cooks, slice the chicken breasts into thin strips. When they are done, remove the onion and pepper strips to a bowl. Add another tablespoon of oil to the skillet and add the chicken strips. Cook and turn until the meat is cooked through.
After your pasta is done cooking, drain it and place it in a warm bowl. After the scampi sauce is done simmering, pour it over the pasta and toss to coat.
Place the onions, pepper, and chicken on a serving plate and place some on top of the pasta when serving it.
Recipe from www.glutenfreehomemaker.com
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