Time: 25 minutes
Yield: 4-6 servings
Step aside, Shrimp Scampi! This tasty dish is a fresh take on an old Italian favorite! Chicken Scampi has many of the fresh, delicious flavors of its cousin, but substitutes the coastal element with juicy, perfectly seasoned chicken strips. The mouth-watering flavors of crisp white wine, parmesan cheese, fragrant garlic, zesty lemon, and red pepper flakes all come together beautifully over a bed of angel hair pasta. With its refreshing flavor and breezy directions, Chicken Scampi will quickly become a regular on your monthly recipe rotation!
Ingredients• 12 ounces angel hair pasta • kosher salt, to taste • 1 pound chicken cutlets, cut into 1/2 inch thick strips • 3 tablespoons olive oil • 8 tablespoons unsalted butter, cubed, divided • 6 cloves garlic, sliced • 1/2 teaspoon red pepper flakes, crushed • 1/2 cup dry white wine • 1 teaspoon lemon zest • 1 lemon, juiced • 1/2 cup parmesan, grated • 1/2 cup Italian parsley, chopped
Cook the pasta to al dente according to package directions.
Reserve 1 cup of the pasta water, drain the pasta, and set aside.
Salt the chicken generously.
Heat the olive oil in a skillet over medium-high heat.
Cook the chicken in the skillet until golden on the outside, but not fully cooked through on the inside, about 3 minutes per side.
Transfer the chicken to a plate and set aside.
In the same skillet, melt 4 tablespoons of the butter.
Cook the garlic and red pepper flakes in the melted butter until fragrant and slightly browned on the edges, about 1 minute.
Add the wine and bring the mixture to a simmer until reduced by half, about 2 minutes.
Remove the skillet from the heat.
To the same skillet with the wine mixture in it, add the cooked pasta, 3/4 cup of the reserved pasta water, the chicken, the lemon zest, the lemon juice, and the remaining 4 tablespoons of the butter.
Return the skillet to medium-low heat and gently stir the pasta until the butter is melted. You can add the remaining 1/4 cup of water if it seems too dry.
Remove the skillet from the heat, top with the grated cheese and parsley, and toss.