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Recipes: restaurant-style chicken scampi

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In a study which appears in this month's issue of the Journal of Allergy & Clinical Immunology, lead researcher Scott H. Sicherer, MD, with the Mount Sinai School of Medicine in New York, found that both fish and shellfish allergies were more commonly found among adults ages 40 to 60.

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Additionally, Sicherer found that:

  • 6% of households had at least one person with a seafood allergy.
  • 3% of adults had any seafood allergies, compared with 0.6% of children.
  • 4% of women had seafood allergies, compared with 2% of men.
  • 40% of fish allergies and 60% of shellfish allergies began in adulthood.
  • For about 10% of those surveyed, the worst reactions were caused by touching or smelling fish.
  • Hives, swelling, difficulty breathing, and tightened throat were the most common symptoms.
  • Salmon, tuna, catfish, and cod were the fish that most commonly caused reactions.
  • Shrimp was the most common type of shellfish that caused reactions.

Perhaps that is why there is this recipe for restaurant-style chicken scampi for those who like the ambiance of scampi but cannot risk having the seafood to go with it. Why not give it a try?

Ingredients:

  • 1 pound raw chicken tenders or strips
  • ¼ cup all-purpose flour
  • 2 teaspoons olive oil
  • 1 (16 ounce) package spaghetti
  • 1 teaspoon olive oil
  • 1 green bell pepper, cut into ½” wide strips
  • 1 red bell pepper, cut into ½” wide strips
  • 1 yellow bell pepper, cut into ½” wide strips
  • 1 onion, chopped
  • 2 tablespoons chopped garlic
  • 1½ cups four cheese Alfredo sauce
  • ½ cup chopped fresh parsley

Directions:

  1. Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat.
  2. Heat 2 teaspoons olive oil in a large skillet over medium heat.
  3. Shake excess flour off chicken; cook and stir in hot oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear).
  4. Remove from skillet and place in a medium bowl; set aside.
  5. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. Set aside pasta and cooking water.
  6. Wipe skillet with paper towel.
  7. Heat 1 teaspoon oil in skillet over medium heat.
  8. Add green bell pepper, red bell pepper, yellow bell pepper, onion, and garlic and cook and stir for 3 minutes.
  9. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.
  10. Stir in Alfredo sauce, cover and heat for 1 to 2 minutes.
  11. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken.
  12. Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.
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