[recipe title=”Chicken Scampi” servings=”4-6″ cooktime=”20 minutes” difficulty=”easy” description=”A delicious lemony and garlic flavored pasta dish. It’s light and refreshing!”]
[recipe-ingredients]
1 pound linguini
4 tablespoons butter
5 tablespoons extra virgin olive oil, plus more for drizzling
1 small shallot, finely diced
5 cloves garlic, minced
Pinch red pepper flakes, optional
1 1/2-2 pounds chicken tenders large
ground black pepper
salt
Cajun seasoning
Granulated garlic
About 1/4 cup flour
Reserved pasta water
1/2 cup dry white wine
1 lemon, juiced
Half lemon zested
1/4 cup finely chopped parsley leaves
[/recipe-ingredients]
[recipe-directions]
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates. Cook according to package directions until al dente. Drain the pasta reserving 1 cup of water.
Season chicken tenders with seasonings according to taste. Sprinkle with flour on both sides. No need to dredge deeply.
Meanwhile, in a large skillet, melt 1 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Add tenders and cook about 3-4 min on both sides until golden and internal temperature reaches 165. Remove and keep warm. I keep mine in a warmed 170 degree oven. In same skillet melt 2 Tablespoons butter in 2 Tablespoons olive oil over medium high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 2-3 minutes. Add wine and lemon juice and bring to a boil. Add 1 tablespoons butter and 1 tablespoons oil. When the butter has melted, add the noodles to the pan along with the parsley and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more oil if needed. Top with tenders. Serve immediately.
[/recipe-directions]
[/recipe]
