Easy Chicken Scampi Low Fat
Indulge in the flavorful simplicity of Easy Chicken Scampi Low Fat, a lightened-up twist on a classic dish that doesn’t skimp on taste. Tender strips of seasoned chicken breast are sautéed with vibrant red and yellow bell peppers, creating a colorful medley that's as visually appealing as it is delicious. This dish features a luscious garlic and lemon-infused sauce, made with low-sodium chicken broth and a touch of butter for richness, while keeping it heart-healthy. Paired with whole-grain spaghetti, it’s the perfect guilt-free meal for busy weeknights, ready in just 35 minutes. Whether you’re aiming to eat lighter or simply looking for a creamy, zesty dish with a pop of spice from red pepper flakes, this low-fat chicken scampi recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 tbsp olive oil
- 1 tsp butter
- 4 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 0.5 cup low-sodium chicken broth
- 0.25 cup dry white wine (optional, can substitute with more chicken broth)
- 2 tbsp lemon juice
- 1 tsp dried parsley
- 0.25 tsp red pepper flakes
- 8 oz whole-grain spaghetti, cooked
- to taste salt
- to taste black pepper
Instructions
Cut the chicken breast into thin strips and season lightly with salt and black pepper.
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the chicken strips to the skillet and cook for 4-6 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant, taking care not to burn it.
Add the sliced red and yellow bell peppers to the skillet and sauté for 3-4 minutes until they begin to soften.
Pour in the chicken broth and white wine (if using) and bring to a gentle simmer.
Stir in the lemon juice, dried parsley, and red pepper flakes. Simmer the sauce for 3-4 minutes to allow the flavors to meld.
Return the cooked chicken to the skillet, tossing to coat in the sauce. Cook for an additional 2-3 minutes over low heat.
Serve the chicken scampi mixture over cooked whole-grain spaghetti. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 2770 mg | 120% | |
| Total Carbohydrate | 82.2 g | 30% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 12.1 g | ||
| Protein | 157.2 g | 314% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 142 mg | 11% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1857 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
