This chicken scampi spaghetti recipe was inspired by the menu in the restaurant, Cavallario's Steak and Seafood, when we went to 1,000 Islands for our 6th wedding anniversary. To learn more about this famous NY attraction, click here.
Prep Time: 15 Minutes Cook Time:25-30 Minutes Serving: 4-6
I love shrimp scampi. But I realized that certain people, like some of my husband's relatives, are not big on seafood. 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.
What great about this restaurant remakes recipe is that you can use store-bought or DIY rotisserie chicken. Better yet, you can use some leftover from your favorite chicken recipes. I changed my original chicken scampi spaghetti recipe a little bit to make it more figure-friendly.
1 Rotisserie Chicken (shredded; discard bones and skin), make your own or 2-3 cups of cooked chicken leftover
2-3 Heads of Broccoli Crowns (depends on the size of the crown; about 1 pound; cut in florets)
1 pound Spaghetti
1 Clove Garlic (minced)
2 tablespoons Butter
4 tablespoons Extra Virgin Olive Oil
1 teaspoon Onion Powder
1 teaspoon Garlic Salt
1 teaspoon Salt
¼ teaspoon Black Pepper
1 tablespoons Canola Oil
1 Pot of Water
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