This recipe was inspired by the menu in the restaurant when I went to 1,000 Islands. I love shrimp scampi. But I realized that certain people in U.S., like some of my husband's relatives, are not big on any food from the water. When I first saw the menu, I thought, "How smart is this!" For me, instead of just chicken and pasta, I put a lot of vegetables in this dish and reduce the amount of pasta to make it healthier and delicious at the same time.
Ingredients
2-3 Heads of Broccoli Crowns (depends on the size of the crown; about 1LB; cut in florets)
2 Cooked Chicken Breasts (cut in bite size)
1/2LB Spaghetti
1 Clove Garlic (minced)
2tbsp Butter
Seasonings
4tbsp Extra Virgin Olive Oil
1tsp Onion Powder
1tsp Garlic Salt
1tsp Salt
1/2tsp Black Pepper
1tbsp Vegetable Oil
1 Pot of Water
Bring 1 pot of water to a boil
Add 1tsp salt, 1tbsp vegetable oil and broccoli in
Cook the broccoli
When the edge of the stems turned to translucent, but the middle is still white, use a slotted spoon to take out the broccoli and put it aside
Add spaghetti into the same pot of boiling water
Cook until al dente
Strain pasta in colander
Use the same pot or another high side skillet
Add butter and extra virgin olive oil to cover the bottom of the skillet
Add garlic, onion powder and chicken to heat through
Add broccoli, garlic salt and black pepper
Stir well
Add more extra virgin olive oil if the bottom of the skillet is bone dry; 1 tbsp at a time
Add spaghetti and toss
Taste to adjust the flavor and serve
Serve 2-4 people
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