Usually scampi is associated with shrimp or shellfish, but it works just as well with chicken. In this recipe the butter and olive oil balances the acidity of lemon juice and white wine. You’ll also get a bit more flavor with a hint of garlic, red pepper flakes and some fresh parsley. The most important thing to note is that you’ll need to reserve some of the pasta cooking water for a sauce that brings all the ingredients together.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Servings: 2 to 4 servings
- 1/2 pound angel hair pasta
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 pound boneless, skinless chicken cutlets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 1/8 teaspoon (a big pinch) crushed red pepper flakes
- 1/2 cup dry white wine, such as Sauvignon Blanc, Chardonnay, or Pinot Grigio
- Zest and juice of 1 lemon (about 1 tablespoon of zest and 3 tablespoons of juice)
- 1/4 cup chopped parsley
- Lemon wedges for serving
- Make the pasta: Cook the pasta in a large pot of salted boiling water, according to package instructions or until al dente. Scoop out about a cup of the pasta cooking water and set it aside. Drain the pasta.
- Cook the chicken: Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Pat the chicken dry and season both sides with the salt and a few grinds of black pepper. Add the chicken to the skillet and cook about 2 minutes per side, until golden brown and cooked through.
Transfer the chicken to a cutting board to rest, leaving the fat in the pan.
- Make the sauce: Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the wine and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer until reduced by about half, 3 to 5 minutes.
- Finish the pasta and serve: Add the cooked pasta, lemon zest, parsley, and 1/2 cup of the reserved pasta water to the skillet and toss to combine. If it seems too dry or like the sauce isn’t coating the pasta, stir in some more of the reserved pasta cooking water.
Cut the chicken into slices and toss with the pasta. Serve with extra lemon wedges for squeezing over the scampi.
Source: Simply Recipes