Restaurant Style Chicken Scampi just like the Olive Gardens I love to make this for friends, I add a pack of McCormick, creamy garlic Alfredo pasta sauce blend and it is great Restaurant Style Chicken Scampi

Ingredients of Restaurant Style Chicken Scampi

1 pound raw chicken tenders or strips

1/4 cup all-purpose flour

1 tablespoon olive oil

1 (16 ounce) package spaghetti

1 tablespoon olive oil, divided

1 green bell pepper, cut into 1/2 inch wide strips

1 red bell pepper, cut into 1/2 inch wide strips

1 yellow bell peppers, cut into 1/2 inch wide strips

1 onion, chopped

2 tablespoons chopped garlic

1 1/2 cups four cheese Alfredo sauce

1/2 cup chopped fresh parsley

Preparation of Restaurant Style Chicken Scampi

Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. Heat 1 tablespoon oil in a large skillet over medium heat. 

Shake excess flour off chicken and saute in oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear). 

Remove from skillet and place in a medium bowl; set aside.

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. 

Set aside pasta and cooking water.

Wipe skillet with paper towel. Heat 1 teaspoon oil in skillet over medium heat. 

Add green bell pepper, red bell pepper, yellow bell pepper, onion and garlic and saute for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.

Stir in Alfredo sauce, cover and heat for 1 to 2 minutes. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. 

Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.