Reviewed: Nov. 21, 2007

Awesome recipe!! Every bit was gone...the kids loved it.

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carl's girl

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Reviewed: Nov. 21, 2007

Excellent!

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CH-RI-ST-I

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Reviewed: Nov. 9, 2007

I was hoping for more flavor, but overall it was ok. I cut the amount of butter and oil in half as suggested by other members, and I am very glad I did. There was also no sauce at the end, it was just left over butter and oil. Next time I'm going to add the white wine as others suggested too, maybe that will help some. Well I have made this time and time again now. I follow the recipe to a T and it turns out wonderful! The garlic tastes wonderful after it's cooked with everything! I just add a tad more lemon juice now, but that's it. VERY DELICIOUS!

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Jean

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Reviewed: Nov. 6, 2007

I was quite dissapointed with this recipe. The flavor was Ok but it tasted alot like pan fried chicken. And as for the sauce, there wasn't any. Just a puddle of grease. Sorry to be so harsh but after being so excited to make this meal, it was a big let down.

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charolett

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Reviewed: Oct. 23, 2007

A little too greasy for my taste. Had a good flavor though. I would maybe drain the "sauce" (really just oil and butter), and serve it with pasta Alfredo if I were to try it again.

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Wendy

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 19, 2007

Husband and I loved this recipe. I didn't use chicken strips though I chopped up the chicken into small pieces. I will definitely make this recipe again.

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mommafabes

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Reviewed: Oct. 19, 2007

Very good! I carefully read through a great amount of reviews and followed some good suggestions - 1/2 the butter in the recipe, use only 2 Tlbs. of Olive oil, more garlic (I used 4 big cloves), added 1/2 cup of white wine, 1 diced tomato for color, added a small red chili pepper chopped fine and last but not least topped it with fresh grated parmasan cheese. It came out perfect!

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Judy K.

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2007

Great recipe! I cut the oil in half as others suggested and added a little more butter. I also added chicken broth and a little (like 3 tbs) heavy cream with a little cornstarch to make it stick to my thin spaghetti. My husband and kids gobbled it up and asked for seconds. It is a heavy dish so I served it with a salad of baby spinach. Next time I would add some fresh steamed broccoli or maybe some snow peas. After dinner my husband made it a point to ask me make this again!

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Oct. 15, 2007

This was good. After reading reviews I did as suggested and added some ingredients. I added a tablespoon more butter, 1/2 cup chicken broth, 1/4 cup vermouth, 1&1/4 teaspoon fresh basil (instead of dried), & 1/4 teaspoon fresh rosemary. About 5 mins before it was done I added half a diced tomato. I also cubed the chicken. It was so flavorful & delicious. Already getting request to make it again. :)

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KayKay

Cooking Level: Intermediate

Home Town: Deltona, Florida, USA

Living In: Poinciana, Florida, USA

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Reviewed: Oct. 11, 2007

The recipe was pretty good, didn't have as much flavor as I would have liked. It tasted better the 2nd day. My husband like it but recommeded that I use more butter and less oil, it was a bit oily. Overall it was a really easy recipe and I enjoyed it. I will defintly make this again. This is great recipe when you are pushed for time.

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SONDRA2020

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Reviewed: Oct. 3, 2007

Very tasty and easy! Great for a fast night. I did take the recommendation of adding 1/2 c white wine, and added strips of green and red peppers and Vidalia onions. Served it with my favorite rice.... 1 1/2 cup water with two chicken boullion cubes, 1/2 cup white wine and 1/2 stick butter, 1 cup of rice. Bring liquids and butter to boil, add rice, bring back to boil and simmer for 20 min. Scampi is supposed to be buttery and a thin sauce.

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Amy

Cooking Level: Expert

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Reviewed: Sep. 12, 2007

Wonderful dish. I added mushrooms and purple onions to mine and my family loved it!

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blyessing

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Reviewed: Sep. 4, 2007

I gave this a 4 because my boyfriend really liked it. I thought it had too much butter. I also got sick after eating it. I don't konw if it had to do with the dish or not. But I just didn't have a good experience with this one

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oopretttynpinkoo

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2007

Pretty good. My family liked it. Next time I will skip the lemon juice and add a little wine.

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JLLL

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2007

This is a super recipe. I did not decrease the olive oil or butter as some advised. This added fat is teriffic on angle hair pasta. Added vermouth, but the flavor still needs a little tweeking, perhaps green peppers or tomatos as suggested. Great recipe to play with!

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Sylvia

Cooking Level: Professional

Home Town: San Gabriel, California, USA

Living In: Hemet, California, USA

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Reviewed: May 26, 2007

My SO and I made this together. We took the advice of other reviews and cut the butter in half and added wine, and then doubled all of the spices. We thought it tasted a little salty, so we doubled the wine, olive oil, and spices again. It was *really* good, but it reminded us of pizza a little bit. We decided that we will absolutely be making this again, but might alter it a little bit. Oh, and we added red, green, and yellow peppers to it -- I highly recommend it!!

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terpette

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Reviewed: May 25, 2007

This was as good as a restaurant. I highly recommend it! This would be GREAT with Shrimp.

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CLASSYLADY71118

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

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Reviewed: May 4, 2007

I thought it was great. To make a sauce, I drained a can of diced tomatoes (drained) with basil, oregano and garlic and added it to the mixture. Then I added flour to the to part I drained off the tomatoes to thicken the sauce. I didn't have pasta so I served it over brown rice. I will definately make it again. I will also lessen the oil and butter.

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MITZI8

Home Town: Deland, Florida, USA

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Reviewed: May 3, 2007

This recipe was very good. Loved it.. Did a couple things different. Added 1/2 cup of oil and 1/4 cup of white wine, 1/2 teaspoon of rosemary, also increased the spices by abt 50%. After cooking meat tell white I covered and reduced to low for 10 minutes. used pre-cut boneless skinless tenders. Came out incredible tender. Served with angel hair which i added chicken boullion to the water while cooking. Mixed the noodles with the sauce and then added chicken to the top with fresh parmesean. Was delicious. Thanks for this recipe.

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Gretchen

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Reviewed: May 1, 2007

I have made this recipes many times, since it's my daughter's favorite. I increase all the ingredients since I serve it over a pound of angel hair. I do decrease the butter & oil a touch & instead add Robusto Italian salad dressing & capers to the mixture, it adds extra flavor & color. My family loves this recipe, but it sure isn't for anyone that's trying to eat healthy.

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AZEL

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Chicken Scampi II

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