Chicken for Scamps

Okay, so it's chicken scampi. Sort of. This isn't the best dish I've ever made, but J & the boys seemed to like it & it's filling. I would probably use more chicken next time and double the sauce recipe. I served it with olive oil bread, dipping oil and a strawberry spring mix salad with poppyseed dressing that was fab.

Scampish Chicken

1 lb. skinless, boneless chicken breast, cut into 1" cubes
1/4 c. flour
2 tsp. olive oil
1 lb. thin spaghetti
Sauce:
1 tsp. olive oil
1 each red, yellow & green peppers (I subbed orange for yellow), sliced
1 red onion, slivered
2 tbsp. chopped garlic
1 & 1/4 c. Alfredo sauce
1/2 c. chopped parsley

Cook spaghetti, reserving 2/3 c. cooking water (1 & 1/3 if doubling sauce recipe). Shake chicken and flour together in a large Ziploc bag until chicken is thoroughly coated. Heat 2 tsp. oil in large skillet. Shake excess flour off chicken. Sauté chicken in oil until golden & cooked through. Remove from pan and set aside. Heat 1 tsp. oil in same skillet. Sauté peppers, onion and garlic about 3 minutes. Cover and simmer 3 more minutes. Add Alfredo sauce, cover and heat 1-2 minutes. Mix reserved pasta cooking water, sauce, chicken and pasta. Sprinkle with parsley to serve. Feeds 6-8, I think.

Strawberry Spinach Salad

1 bag prewashed baby spinach (I used spring mix because Giant Eagle only had crappy spinach)
1 pint strawberries, halved (quartered if very large)
1/2 c. toasted slivered almonds
1/4 c. oil
2 tbsp. sugar
2 tbsp. cider vinegar
1 tbsp. chopped onion (I would use red next time)
1 tsp. poppy seeds
1 tsp. sesame seeds
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce

Mix spinach, berries and almonds. Put the other ingredients in a blender and mix well. Toss with salad and serve right away. Alternately, you could serve the dressing on the side and the salad would stay fresh longer. Not only that, but if you have picky eaters like I do, they can drench the whole damn thing in ranch on their OWN plates.