Chicken Scampi

When chicken scampi was mentioned the other day I thought “Nom nom I want to go to that!” I figured I could lighten up the traditional recipe and still have it taste good.

I love it when I’m right.

One of the best things about scampi is that the ingredients are almost always on hand.

Chicken Scampi, Light

1/4 cup I Can’t Believe It’s Not Butter Light
2 Tbls extra virgin olive oil
heaping tsp dried basil
heaping tsp dried parsley
1/4 tsp dried oregano
3 cloves garlic, minced
tsp salt
2 Tbls lemon juice
1/4- 1/3 cup white wine
1/2 – 1  cup low sodium, FF chicken broth
1 Tbs flour
4 boneless, skinless chicken breasts cut into thin pieces

In a skillet heat the ICBINBL and olive oil until melted. Add basil, parsley, oregano, garlic, and salt. Stir in lemon juice and wine. In a separate bowl mix chicken broth and flour until there are no lumps of flour and add to skillet.

Season chicken breasts with salt and pepper then add to skillet and cook, covered, 10-15 minutes or until chicken is cooked through.

Makes approximately 6 servings.

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2 Responses to “Chicken Scampi”


  1. 1 Kristin December 11, 2008 at 3:12 am

    and serve over a giant bed of butter soaked fettucine ?? I didn’t see that part …

  2. 2 amyella December 11, 2008 at 5:02 pm

    I ate mine with Dreamfields Low-carb spaghetti. I love that stuff!


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AMYELLA

Amyella (pronounced Amy-ella) is a pseudonym for Amy Levitt, a fitness and health food fanatic and a beach girl at heart. She has been sharing her sometimes nonsensical thoughts and self-amusing stories online since 2002 and currently spends a good deal of her time wrangling her 90 pound Rottweiler and 60 pound Boxer. Which is quite a show.
The origin of the name Amyella.

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