Chicken Scampi
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Chicken Scampi
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Chicken scampi is a restaurant-style meal you can make in minutes! With a garlicky white wine sauce and tender chicken, it's always a hit.
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Ingredients
- 8 ounces whole wheat angel hair pasta or spaghetti noodles
- 1 pound boneless skinless chicken breasts, diced into bite-sized pieces
- ½ teaspoon kosher salt
- 2 tablespoons all-purpose flour
- 1 tablespoon extra virgin olive oil
- 4 tablespoons unsalted butter cut into 1-tablespoon pieces, divided
- 1 shallot finely chopped
- 6 cloves garlic minced about 2 tablespoons
- ½ cup dry white wine or chicken broth
- zest of 1/2 lemon
- ¼ cup freshly squeezed lemon juice
- ¼ to ½ teaspoon red pepper flakes
- ⅓ cup grated parmesan plus additional for serving
- ¼ cup chopped fresh parsley leaves
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Reserve 1 cup of the pasta cooking liquid, then drain*.
- Pat the chicken dry. Place in a bowl and toss with the salt and the flour.
- In a large, deep skillet, heat the oil and 1 tablespoon of the butter over medium. Add the chicken and cook on all sides untiled browned and cooked through, about 5 minutes. Remove to a plate.
- Add 1 tablespoon butter and the shallot to the skillet. Cook until the shallot is beginning to soften, about 3 minutes. Stir in the garlic and let cook 30 seconds to 1 minute, until fragrant.
- Pour in the wine and stir to scrape up the browned bits from the bottom of the skillet. Let simmer until reduced by half, about 3 minutes.
- Reduce the heat to low. Add ½ cup of the reserved pasta water, lemon zest, lemon juice, red pepper flakes, chicken, pasta, and remaining 2 tablespoons butter. With tongs, toss the noodles with the chicken so that they are coated with the garlic-lemon sauce. Add the Parmesan and parsley. Continue tossing until silky and combined. Enjoy immediately, with additional Parmesan to taste.
Notes
- *Ideally, the pasta should go right into the lemon butter sauce as soon as it's cooked. I like to wait to drop the pasta into the boiling water just after I've finished cooking the chicken in step 3. Don't forget to save your pasta cooking liquid!
- TO STORE: Refrigerate leftover chicken scampi in an airtight container for up to 3 days.
- TO REHEAT: Reheat chicken scampi in a skillet set over medium-low heat, adding a splash of broth if needed to loosen things up. You can also reheat the pasta in the microwave until hot.
- TO FREEZE: Freeze leftovers in an airtight storage container or freezer bag for up to 3 months. Let it thaw overnight in the refrigerator before reheating according to the instructions above.
- TO STORE: Refrigerate leftover chicken scampi in an airtight container for up to 3 days.
- TO REHEAT: Reheat chicken scampi in a skillet set over medium-low heat, adding a splash of broth if needed to loosen things up. You can also reheat the pasta in the microwave until hot.
- TO FREEZE: Freeze leftovers in an airtight storage container or freezer bag for up to 3 months. Let it thaw overnight in the refrigerator before reheating according to the instructions above.
Nutrition Information
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Serving
1(of 4)
Calories
548kcal
(27%)
Carbohydrates
51g
(17%)
Protein
36g
(72%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
110mg
(37%)
Potassium
664mg
(19%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
811IU
(16%)
Vitamin C
15mg
(17%)
Calcium
126mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 548kcal | 27% |
| Carbohydrates | 51g | 17% |
| Protein | 36g | 72% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 110mg | 37% |
| Potassium | 664mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 811IU | 16% |
| Vitamin C | 15mg | 17% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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