Chicken Scampi Pasta
Chicken takes the place of shrimp in this dish making it more weeknight friendly. This recipe gets you in and out of the kitchen in less than 30 minutes. Dovetailing Tip: Cut an additional 2 pounds of chicken breast into strips to have ready for Chicken Stir Fry on day 3.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 921
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 921
salt Kosher salt
1 pound chicken angel hair pasta
3 tablespoons olive oil olive oil
8 tablespoons butter unsalted butter cubed
6 cloves garlic garlic sliced
1/2 teaspoon crushed red pepper crushed red pepper flakes
1/2 cup white wine dry white wine
12 ounces angel hair pasta angel hair pasta
1 teaspoon lemon zest lemon zest plus the juice of 1 large lemon
1/2 cup freshly grated Parmesan
1/2 cup parsley chopped fresh Italian parsley
Directions:
Bring a large pot of salted water to a boil for the pasta. Sprinkle the chicken with some salt. Heat a large skillet over medium-high heat until hot, then add the oil. Working in 2 batches, brown the chicken until golden but not cooked through, 2 to 3 minutes per batch. Remove the chicken to a plate.
Melt 4 tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes. Remove from the heat.
Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted and chicken is cooked through, adding the remaining 1/4 pasta water if the pasta seems too dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.
Source: foodnetwork.com
Melt 4 tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes. Remove from the heat.
Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted and chicken is cooked through, adding the remaining 1/4 pasta water if the pasta seems too dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
