After a fun date night and a good meal a couple of weeks ago, I wanted to somehow recreate the pasta I dined on that night... at a fraction of the expense! Thus, chicken scampi in our own kitchen. I love pasta dishes of pretty much every type, but don't always want the thick, heavy cream and sauces that go hand-in-hand with some dishes. This is flavorful but relatively light, and even Jaden is requesting it again! You could also substitute shrimp for the chicken if you prefer.
4 Tbsp unsalted butter2 Tbsp olive oil
4 garlic cloves, minced
3/4 cup dry white wine... add a little more if you like a rich white wine flavor like I do!
1 1/4 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp crushed red pepper flakes
3 boneless skinless chicken breast, cut into 1 1/2 inch-long strips
1/3 cup fresh parsley
1 1/2 Tbsp freshly squeezed lemon juice
Cooked pasta of your choosing for serving
To Prepare:Melt butter and olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant. Add the wine, salt, pepper and red pepper flakes. Simmer until the wine has reduced by half, approximately 3-5 minutes. Season the chicken with salt and pepper. Add the chicken to the sauce in the skillet and cook for 5 minutes, or until no longer pink inside and until the juices run clear when pricked with a fork. Stir in the parsley and lemon juice. Serve over pasta.
I see this as a go-to meal this summer on the deck, accompanied by a summer night's breeze and a glass of wine!