Italian Scampi Chicken Pasta
INGREDIENTS:
For the Dish:
8 oz pasta (linguine, spaghetti, or fettuccine work well)
1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
3 tablespoons unsalted butter
3 tablespoons olive oil
6 cloves garlic (minced)
1/2 cup dry white wine (optional; substitute chicken broth if preferred)
Juice of 1 lemon (about 2–3 tablespoons)
1/2 teaspoon red pepper flakes (adjust to taste for heat)
Salt and pepper (to taste)
1/4 cup fresh parsley (chopped)
1/2 cup grated Parmesan cheese (optional, for extra richness)
Optional Add-Ins:
Shrimp or scallops (for a seafood twist)
Cherry tomatoes (halved, for added color and sweetness)
Baby spinach (for extra greens)
DIRECTIONS:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 2: Sear the Chicken
Season the chicken pieces with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 3: Make the Garlic Butter Sauce
In the same skillet, melt the butter with the remaining 2 tablespoons of olive oil over medium heat.
Add the minced garlic and red pepper flakes, cooking for 1–2 minutes until fragrant but not browned …
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