Easy CHICKEN SCAMPI Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

white wine

💰Cheaper: chicken broth

Chicken broth provides flavor without alcohol.

parmesan cheese

💰Cheaper: pecorino cheese

Pecorino is often less expensive and offers a similar taste.

chicken breast

💰Cheaper: chicken thighs

Chicken thighs are cheaper and juicier.

Season 1.5 pounds of chicken tenders with 1.5 teaspoons of salt and 0.5 teaspoons of black pepper.

Dredge the seasoned chicken tenders in flour, dusting off the excess, and set aside.

Chop 0.33 cup of fresh parsley and mince 4 garlic cloves to yield about 1 tablespoon of minced garlic.

Zest one large lemon to get about 1 teaspoon of zest, then juice the lemon to get 0.25 cup of lemon juice, ensuring to fish out any seeds.

Cook 12 ounces of spaghetti in salted water (with 2 tablespoons of salt) according to package instructions until al dente, stirring periodically.

In a large deep skillet over medium high heat, add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter until melted.

Add the chicken tenders in a single layer and sauté for about 2 minutes per side until golden and cooked through, checking for doneness with an instant read thermometer (165 degrees Fahrenheit).

Transfer the cooked chicken to a plate and add another tablespoon of oil and butter to the pan for the second batch of chicken.

Once all chicken is cooked, add 0.75 cup of dry white wine to the same skillet and deglaze the pan, cooking for about 5 minutes until reduced to about 0.25 cup.

Add 4 tablespoons of unsalted butter to the reduced wine and whisk to melt.

Add the minced garlic and mix for another 30 seconds until fragrant.

Turn off the stove and add 0.25 cup of lemon juice, 1 teaspoon of lemon zest, and the chopped parsley to the sauce, whisking to combine and seasoning to taste with an additional 0.5 teaspoons of salt.

Return the chicken tenders to the pan along with any accumulated juices and coat them in the sauce.

Drain the pasta, reserving 0.5 cup of the pasta cooking water, and return the pasta to the pot, partially covering it to keep warm.

In a serving bowl, combine the pasta with the sauce, tossing to coat the noodles.

Top the pasta with the chicken and drizzle any remaining pan juices over the top.

Add a splash of reserved pasta cooking water to the pan to deglaze and get every drop of flavor.

Garnish with additional fresh parsley and serve with freshly shredded Parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens