Chicken Scampi Pasta
- Kosher salt
- 1 Pound thinly-sliced chicken cutlets, cut into 1/2-inch-thick strips
- 3 tbsp olive oil
- 8 tbsp unsalted butter, cubed
- 6 cloves garlic, sliced
- 1/2 tbsp crushed red pepper flakes
- 1/2 cup dry white wine
- 12 ounce angel hair pasta
- 1 tbsp lemon zest plus the juice of 1 large lemon
- 1/2 cup freshly grated Parmesan
- 1/2 cup chopped fresh Italian parsley
- Prep: 5 mins
- Cook: 25 mins
- Total: 30 mins
- Serving: 5
- Proteins: 28g
- Calories: 607 calories
1. Step 1
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.
2. Step 2
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.
3. Step 3
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, 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.