The Best Chicken Scampi Recipe – Simples Recipe Ever :- Pasta with Chicken Scampi is topped with a garlic butter sauce that is not only light and vivid but also extremely tasty. Our Shrimp Scampi Pasta served as the inspiration for this dish, and the family used it so much that they licked their plates clean.
The Best Chicken Scampi Recipe – Simples Recipe Ever
Both my spouse and my children like the lemon flavor so much that they returned for more on multiple occasions. Having a dinner that everyone in the family enjoys is the most satisfying feeling in the world.
Ingredients
- Servings: 6 people
- 12 oz spaghetti
- 1 1/2 lbs chicken tenders
- 1 1/2 tsp fine sea salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour2 Tbsp olive oil, divided
- 6 Tbsp unsalted butter, divided
- 3/4 cup dry white wine, chardonnay or sauvignon blanc
- 4 garlic cloves, (1 Tbsp minced)
- 1 tsp lemon zest, from 1 lemon
- 1/4 cup lemon juice, from 2 lemons
- 1/3 cup parsley, finely chopped
- Parmesan, freshly shredded to serve
Instructions
To prepare pasta, bring a big pot of water to a boil and add two tablespoons of salt to the water.
Pasta should be cooked until it reaches the al dente stage, as indicated on the package. After draining the pasta and returning it to the pot, set aside half a cup of the water that was used to cook the pasta. Wrap yourself in a blanket to remain warm.
If you want to cook the chicken while the pasta is cooking, you can sauté it. In a big skillet, bring the temperature up to medium-high. Mix in one tablespoon of butter while adding one tablespoon of oil. Sauté the chicken for two minutes on each side, or until it reaches 165 degrees Fahrenheit on a thermometer and is golden brown. Move the food to a platter.
To sauté the second batch of chicken, add one tablespoon of butter and one tablespoon of oil. Once the chicken is cooked, move it to a plate and cover it to keep it warm. To make the sauce, add three quarters of a cup of white wine. When you return the pan to medium-high heat, scrape the bottom of the pan in order to deglaze it.
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Cook for around five minutes, or until the liquid has been reduced to approximately one quarter cup. Put in four tablespoons of butter and whisk it until it melts. Simmer the garlic for thirty seconds, or until it becomes fragrant. Taking the dish off the heat, add a quarter cup of lemon juice, one teaspoon of lemon zest, and a quarter cup of parsley.
Mix everything together, then season it with half a teaspoon of salt or to taste. Combined: ” Place the chicken back into the pan and turn it over so that it is coated in the sauce. After the pasta has been drained, place it in a large serving bowl.
Next, turn the pan and ladle any remaining sauce over the spaghetti that has been cooked. Spaghetti should be briefly tossed with sauce, then chicken should be placed on top, and the leftover sauce should be drizzled over the pasta. Serve with additional chopped parsley and freshly shredded parmesan cheese as garnishes.
Nutrition
- SERVING: 1(of 4)
- CALORIES: 548kcal
- CARBOHYDRATES: 51g
- PROTEIN: 36g
- FAT: 21g
- SATURATED FAT: 10g
- POLYUNSATURATED FAT: 2g
- MONOUNSATURATED FAT: 7g
- TRANS FAT: 0.5g
- CHOLESTEROL: 110mg
- POTASSIUM: 664mg
- FIBER: 1g
- SUGAR: 1g
- VITAMIN A: 811IU
- VITAMIN C: 15mg
- CALCIUM: 126mg
- IRON: 3mg
Notes
Pro Tip: For a saucier pasta, deglaze your pan with some of the reserved pasta water then drizzle over the pasta to get all of the pan flavorings in your dish.