Chicken Scampi with Roasted Vegetables puts a delicious twist on a classic, healthy favorite and is made in less than 20 minutes. A weekend-worthy dinner made with weeknight-level effort!
As we are in the height of the holiday season, life just gets busier and busier. We make lists, check them twice, the gifts, the cookies the parties, it seems endless. It is times like these when I like to have quick and easy recipes at the ready. With a home-cooked meal made in less than 20 minutes, less time in the kitchen means more time with family and friends. That is where this Chicken Scampi with Roasted Vegetables is perfect!
Chicken Scampi with Roasted Vegetables is a complete meal made in less than 20 minutes that can be customized to your preferences. The roasted vegetables and the pasta (or whatever starch you use) are both pretty hands off, so everything can be cooked simultaneously and quickly. For the vegetables, I used broccoli and tomatoes because I wanted something holiday-y (i.e. red and green) but you can definitely use up what you have on hand here. Same goes for the pasta – I used orzo, but any pasta shape would work well with this dish.
The sauce is what really defines the dish. I used Campbell’s Skillet Sauces: Scampi flavor, and the delicate white wine and garlic sauce brings everything together.
After sauteing the chicken, just pour the sauce in, bring it to a boil, then reduce to a simmer for a few minutes until the chicken is thoroughly cooked. There is enough sauce left over to spoon over the top before serving. Chicken Scampi with Roasted Vegetables is perfect for a weeknight, an easy holiday dinner, or any time!
- 1 tablespoon oil
- 1 pound boneless, skinless chicken breast, cut into strips
- 1 package Campbell's Skillet Sauces: Scampi
- 1 tablespoon olive oil
- 8 ounces broccoli florets
- 4 ounces grape tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper
- 8 ounces pasta, such as orzo, spaghetti, penne
- First get the vegetables started: Preheat oven to 450F degrees. Line a rimmed baking sheet with foil and set aside. Toss broccoli and tomatoes in oil and sprinkle with Italian seasoning, salt and pepper, tossing to coat. Spread in an even layer on baking sheet. Roast, stirring occasionally, for 15 minutes, or until broccoli is crisp tender and tomatoes are wilted.
- Next, make the pasta according to package directions.
- While the vegetables are roasting and pasta cooking, make the chicken: Heat oil in large skillet over medium-high heat. Add chicken, and brown on each side until mostly cooked through. Then add skillet sauce. Cover and reduce heat. Cook for 5 minutes, or until chicken is cooked through.
- Serve chicken and vegetables over pasta, spooning any extra Scampi sauce over the top, and enjoy!
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This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/ As always, all thoughts and opinions are my own.
Quick, easy and yummy is the perfect combination throughout the year!