Chicken Scampi

There is nothing simpler than this buttery, rich, decadent Chicken Scampi recipe. It’s rounded out by wine flavor and hints of lemon zest, as well as plenty of freshness and garlic. This is a delicious dish!

Servings: 6

Prep: 20 Minutes

Cook: 15 Minutes

Ready: in 35 Minutes

Ingredients for Chicken Scampi

• 1 1/4 lbs. Boneless skinless chicken breasts diced into 1-inch-sized pieces.
• 2 Tbsp all-purpose flour
• Italian seasoning 2 tsp
• Black pepper and salt freshly ground
• 8 Tbsp of unsalted butter diced into 1-tbsp-sized pieces
• 1 Tbsp olive oil
• 2 Tbsp of minced garlic (6 cloves).
• 12 oz. Thin spaghetti (or standard)
• Sauvignon Blanc would be a good choice for a dry white wine
• To taste, add 1/8 to 1/4 tsp of red pepper flakes.
• Fresh lemon juice, 1 Tbsp
• Parsley, 1/3 cup
• For serving, use 1/3 cup of shredded Romano or parmesan cheese.

Instructions for Chicken Scampi

1. Bring a large pot to a rolling boil for the pasta. (To prepare al dente pasta, follow the package directions. It’s easiest to begin cooking the pasta when the wine has reduced, just before step 7.
2. To dry the chicken, use paper towels. Add flour, Italian seasoning, salt and pepper. (I use approximately 3/4 tsp of salt and 1/4 tsp of pepper.
3. Melt 3 Tbsp of butter and 1 Tbsp of olive oil in an 11-inch non-stick pan over medium heat.
4. Add the chicken in one layer, and sear for 4 minutes until the bottom is browned. After two or three minutes, turn the pan over and cook through.
5. Transfer the chicken and butter mixture to a large bowl or plate. Cover with foil to maintain warmth.
6. Heat the pan on medium-low. Melt 1 tablespoon butter. Sauté garlic for about 20 seconds. Do not brown. At this point, add the pasta to boiling water separately to cook it to al dente.
7. Pour red pepper flakes and wine into the butter-garlic mixture and simmer for about 5 minutes.
8. Melt the remaining 4 tablespoons of butter.
9. Remove from heat and stir in lemon. Add sauce to the skillet, and season with pepper and salt as necessary. Return the chicken to the pan.
10. Toss pasta, chicken mixture and parsley with drained pasta. Serve warm, garnished with parmesan.

Nutrition Facts

Quantity per Serving

Calories 630

Calories in Fat 252

*% Daily Value

Fat 28g

43%

Saturated fat 15g

94%

Cholesterol 119mg

40%

Sodium 543mg

24%

Potassium 574mg

16%

Carbohydrates 49g

16%

Fiber 2g

8%

Sugar 2g

2%

Protein 38g

76%

Vitamin A 1035IU

21%

Vitamin C 8mg

10%

Calcium 359mg

36%

Iron 2mg

11%

* Percent daily values are based upon a diet of 2000 calories.

Tips:

• Do not skip the drying of the chicken. It will brown better if you remove some of the moisture from the outside.
• Brown the chicken in a hot pan. Preheat it. Browning the food will give it more flavor.
• Select a decent wine. A cheap wine can ruin the taste.
• Keep it warm in foil (don’t cover it completely; you don’t want to continue cooking and steaming the chicken). It’s best to keep it warm with foil. (Don’t cover it completely; you don’t need to continue cooking and steaming it).
• Keep wine away (it is flammable due to the alcohol).
• Let the sauce simmer for a sufficient amount of time. Let the alcohol cook off the most.
• Al dente pasta has the best texture.

What to serve with it

It is best to serve this with some fresh vegetables, roasted or steamed. Here are some ideas.

• Broccoli or asparagus roasted or steamed.
• Vegetable medley roasted in the oven
• Roast zucchini and tomatoes, or bake zucchini