Copycat Olive Garden Chicken Scampi Lightened up🍗🫑🧅WW Friendly/Weight Watchers/ +Calories & Macros!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

white wine

💰Cheaper: chicken broth

Chicken broth provides flavor without alcohol.

parmesan cheese

💰Cheaper: pecorino cheese

Pecorino is often less expensive and offers a similar taste.

chicken breast

💰Cheaper: chicken thighs

Chicken thighs are cheaper and juicier.

In a bowl, mix 1 cup of all-purpose flour, 1 tablespoon of Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Toss the chicken tenders in the flour mixture until coated.

Heat a large pan over medium-high heat and add 1 tablespoon of olive oil.

Add the chicken tenders to the pan, starting with the larger pieces, and cook for a few minutes on each side until they reach an internal temperature of 165°F.

Remove the cooked chicken from the pan and set it aside on a plate.

In the same pan, add the sliced bell peppers and red onion. Cook for a few minutes until tender, adding a little more Italian seasoning and salt.

In a large pot, bring water to a boil and add 8 ounces of spaghetti. Cook according to package instructions until al dente, then drain and set aside.

Remove the cooked veggies from the pan and set them on a plate.

In the same pan, add 1 tablespoon of light butter spread and let it melt.

Add 4 teaspoons of minced garlic and cook for about 30 seconds.

Pour in 1 cup of chicken broth, 1/2 cup of Pinot Grigio, and 1/4 cup of fat free half and half. Whisk together and bring to a boil.

Once boiling, add in 1/2 cup of grated parmesan cheese and whisk until melted and integrated into the sauce, cooking for about 5 minutes on medium-low heat.

Add the cooked veggies and spaghetti back into the pan and mix everything together.

Instead of adding all the chicken to the pan, divide the mixture into 6 servings and top each serving with sliced chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens