SLT Eats! Recipe Time: Noodles from Scratch and Pseudo Scampi

https://www.youtube.com/watch?v=5cG53b5eWRc

Watch for step-by-step instructions on making noodles and chicken scampi.

Today we're making a delicious pasta dinner! Chicken scampi with noodles from scratch. Yum. It's a pseudo scampi because instead of the traditional medley of bell peppers with red onions, I only had mushroom and red onion on hand. Still super satisfying.

My husband always tells me he can't stand all the scrolling to get to the recipe, so here you go:

For Noodles from Scratch:

2 1/2 cups flour

pinch of salt

3 egg yolks

2 whole eggs

Watch the video to see how to make a well in the flour and combine the ingredients into a noodle dough.

I use the Shule Pasta Maker, that you can find here https://www.shulegroup.com/manual-pasta-maker.html and I mention that I bought it at a local auction, which you could find here https://nellisauction.com/

For the scampi, I cut up the chicken into strips and marinate it in:

Enough buttermilk to cover the chicken

1 egg

1 teaspoon garlic powder

I will also need the flour to coat the scampi when I cook it. Mix:

1 cup of flour

2 tablespoons Italian seasoning

1 tablespoon salt

1 teaspoon pepper

For prep work, I also cut up:

1/2 a red onion

mushrooms

Traditional scampi uses red, green, and yellow bell pepper strips instead of the mushrooms

You do what makes your heart sing

And you need a lot of garlic. Like, a lot-lot. If you're making it all in one pan (no picky eaters) then about 6 cloves will be good. If you cook your vegetables separately, you'll need like 3 more cloves for those. You will need to mince the garlic before cooking it.

And to cook the chicken and veggies, you'll need to have

3-4 tbsp butter

3-4 tbsp olive oil

And measure out for the sauce:

1 teaspoon Italian seasoning

1 teaspoon salt

And finally, you need all the liquids for the sauce. Measure them separately:

1 1/2 cups chicken broth

1/2 cup white wine

2/3 cup heavy cream

Once you have all of that ready, mise en place is complete and you can get to cookin'!

I cook the chicken on med - med/high depending on the stove top. Melt 1 tbsp of the butter and mix with 1 tbsp oil. Take the chicken and put it into the flour mixture to coat, then put it in the pan. Cook for 3-4 minutes per side and then keep it warm in the oven (225 F / 107 C).

Once the chicken is done, scrape out any burnt flour pieces. If there's a lot, drain the pan and use a paper towel to get those.

At this point, you should boil your noodles and drain them. I add about a tablespoon of salt to the boiling water. If you made noodles from scratch, they will only take about 90 seconds to boil if they're cut small like mine. Once the pasta is cooked, drain it and set it aside until the sauce is ready.

In your chicken/sauce pan, melt some more butter and olive oil (1 tablespoon a time) and cook your red onion/mushroom/bell pepper until they're soft. Season with a little salt while you're at it. If you have a house of picky eaters, you can sauté the veggies separately like I do in the video.

Once you're ready, be sure your pan still has oil and butter or add a little more and put in the minced garlic. It only needs to sauté for like 2 minutes. Add the white wine and mix. Scrape the bottom of the pan to get all that brown goodness that was left from the chicken. Let that cook for about 5 minutes.

Add the chicken broth and let it all mix together and cook until it's hot again. Once it's ready, add your cooked pasta to the sauce and mix it all in gently.

Dinner's ready! Serve the pasta mixed with veggies or put the veggies on top like I do. The warm chicken goes on top of the pasta and then it all miraculously disappears in seconds. At least with my kids it does.

If you try the recipe, let me know what you think!