Chicken Scampi Pasta Recipe

Name: Chicken Scampi Pasta Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 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 flour; 2 Tbsp olive oil (divided); 6 Tbsp unsalted butter (divided); 3/4 cup dry white wine (chardonnay or sauvignon blanc); 4 g arlic 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)

Chicken Scampi Pasta has a lemon butter sauce that is light, vibrant, and so satisfying. We served this with roasted asparagus which complimented this dish perfectly.

⏱️ 30 menit 🔪 Persiapan: 15 menit 🔥 Masak: 15 menit 📊 Sedang ⭐ 5.0 (247) 👁️ 7 dilihat

👨‍🍳 Mulai Masak

Foto: Natasha's Kitchen

Bahan-bahan

6 porsi

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 flour
2 Tbsp olive oil (divided)
6 Tbsp unsalted butter (divided)
3/4 cup dry white wine (chardonnay or sauvignon blanc)
4 g arlic 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)

Langkah-langkah

Prep: chop, zest, juice, and mince all of your ingredients before you start cooking. Season chicken tenders with salt and pepper then dredge in flour.
Cook pasta: Bring a large pot of water to a boil and add 2 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water then drain the pasta and return pasta to the pot. Partially cover to keep warm.
Sautee chicken: While pasta is cooking, cook the chicken. Heat a large skillet over medium/high heat. Add 1 Tbsp oil and swirl in 1 Tbsp butter. Sauté chicken 2 minutes per side or until golden and cooked through to 165˚F on a thermometer. Remove to a plate. Add another Tbsp of oil and 1 Tbsp butter and sauté the second batch of chicken then transfer to a plate and cover to keep warm.
Make sauce: Carefully add 3/4 cup white wine. Return to medium/high heat and scrape the bottom of the pan to deglaze. Cook about 5 minutes or until reduced to about 1/4 cup liquid. Add 4 Tbsp butter and stir to melt. Add garlic and simmer 30 seconds until fragrant. Remove from heat and add 1/4 cup lemon juice, 1 tsp lemon zest, and 1/4 cup parsley. Stir to combine and season with 1/2 tsp salt or to taste.
Combine: Return chicken to the pan and turn to coat in sauce. Transfer drained pasta to a large serving bowl then tilt the pan and spoon extra sauce over cooked spaghetti. Toss spaghetti lightly with sauce then top with chicken and drizzle remaining sauce over the pasta*. Serve garnished with more parsley and freshly shredded parmesan.