Chicken Scampi
Chicken scampi is a restaurant-style meal you can make in minutes! With a garlicky white wine sauce and tender chicken, it's always a hit.
Foto: Well PlatedIngredients
- 8 ounces whole wheat angel hair pasta (or spaghetti noodles)
- 1 pound boneless (skinless chicken breasts, diced into bite-sized pieces)
- ½ teaspoon kosher salt
- 2 tablespoons all-purpose flour
- 1 tablespoon extra virgin olive oil
- 4 tablespoons unsalted butter (cut into 1-tablespoon pieces, divided)
- 1 shallot finely chopped
- 6 cloves garlic minced (about 2 tablespoons)
- ½ cup dry white wine (or chicken broth)
- Zest of 1/2 lemon
- ¼ cup freshly squeezed lemon juice
- ¼ to ½ teaspoon red pepper flakes
- ⅓ cup grated Parmesan (plus additional for serving)
- ¼ cup chopped fresh parsley leaves
Steps
Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Reserve 1 cup of the pasta cooking liquid, then drain*.
Pat the chicken dry. Place in a bowl and toss with the salt and the flour.
In a large, deep skillet, heat the oil and 1 tablespoon of the butter over medium. Add the chicken and cook on all sides untiled browned and cooked through, about 5 minutes. Remove to a plate.
Add 1 tablespoon butter and the shallot to the skillet. Cook until the shallot is beginning to soften, about 3 minutes. Stir in the garlic and let cook 30 seconds to 1 minute, until fragrant.
Pour in the wine and stir to scrape up the browned bits from the bottom of the skillet. Let simmer until reduced by half, about 3 minutes.
Reduce the heat to low. Add ½ cup of the reserved pasta water, lemon zest, lemon juice, red pepper flakes, chicken, pasta, and remaining 2 tablespoons butter. With tongs, toss the noodles with the chicken so that they are coated with the garlic-lemon sauce. Add the Parmesan and parsley. Continue tossing until silky and combined. Enjoy immediately, with additional Parmesan to taste.
Loading comments...