Chicken Scampi
Recipe from Skinnytaste
Ingredients
- 8 ounces whole-wheat angel hair pasta, or plain or gluten-free pasta
- 24 ounces boneless, skinless chicken breasts (about 3 breasts)
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Olive oil spray
- 2 tablespoons butter, divided
- 4 garlic cloves, thinly sliced
- 3/4 cup dry white wine or broth
- 1/8 teaspoon crushed red pepper flakes, or more to taste
- 1 cup cherry or grape tomatoes, halved
- 2 tablespoons freshly squeezed lemon juice
- 2 cups baby spinach
- 3 tablespoons chopped parsley, plus more for garnish
- Grated Parmesan, for serving
Method
- Bring a large pot of salted water to a boil.
- Cut the chicken into 1/2-inch cubes and season with the salt and pepper.
- Heat a very large skillet over high heat and coat it with oil spray. Brown half the chicken for about 2 minutes, until cooked through, then transfer it to a plate and repeat with the remaining chicken.
- Reduce the heat. Melt 1/2 tablespoon butter in the skillet and sauté the garlic for about 1 minute. Add the wine or broth and red pepper flakes, scraping up the browned bits, and cook for about 2 minutes, until reduced by half.
- Add the tomatoes and cook for 1 minute. Melt in the remaining butter, stir in the lemon juice, and remove the skillet from the heat.
- Cook the pasta until al dente, reserving 1/2 cup pasta water before draining.
- Toss the pasta with the chicken, spinach, and sauce for about 1 minute. Add pasta water as needed, then finish with parsley and Parmesan.
To drink
- Pairing
- Château la Louvière 2021 Sauvignon Blanc (Pessac-Léognan), $50
- On a budget
- Terre di Sarizzola 2022 Piccolo Derthona (Vino Bianco d'Italia), $16