Ingredients
-
8 - 12
-
1
-
1
-
3
-
2
-
1
-
1
-
1/2
-
1/4
-
4
-
-
-
-
-
Directions
Chicken Scampi from the Farmer’s Henhouse, Since we raise and butcher our own fryer chickens every summer, I’m always on the look-out for new, easy, and delicious chicken recipes to pass along in the newsletter we send our customers Well, this one is going into the hall-of-fame recipe book at our house! Add more garlic to give your tastebuds and nosebuds a real boost–it just gets better and better A hearty thanks to the folks at Gooseberry Patch for another fabulous recipe!, My picky chicken eater (DH) went for seconds of this, so that tells you how delicious it is! I omitted the dried parsley (didn’t have any), and I did not cut up the chicken before I started cooking it I turned it every 15 minutes, and after 30 minutes, I cut each breast into 4 pieces, made sure the chicken was well coated in the sauce and let it set in the oven (which I had turned off) while I cooked the pasta and rolls This was just because sometimes I don’t feel like handling/cutting raw chicken We will definitely have this again, and with hot weather coming, I am sure I will cut the pieces first and shorten the cooking time to that of the recipe Glad you posted this delicious recipe
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Steps
|
1
Done
|
Preheat the Oven to 450; Grease a 13x9 Pan. |
|
2
Done
|
in the Pan, Combine Everything Except the Pasta and Cheese. |
|
3
Done
|
Bake For 12-14 Minutes (chicken Should Be White Inside). |
|
4
Done
|
Serve Over Pasta, Sprinkle With Cheese. |
