CHICKEN SCAMPI PASTA
Chicken takes the place of shrimp in this dish inspired by the Olive Garden classic -- making it even more weeknight friendly. Serve over angel hair pasta and you'll be in and out if the kitchen in less than 30 minutes. Molto bene!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil for the pasta. Sprinkle the chicken with some salt. Heat a large skillet over medium-high heat until hot, then add the oil. Working in 2 batches, brown the chicken until golden but not cooked through, 2 to 3 minutes per batch. Remove the chicken to a plate.
- Melt 4 tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes. Remove from the heat.
- Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the remaining 1/4 pasta water if the pasta seems too dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.
CHICKEN SCAMPI I
A wonderful, fresh, light way to serve chicken. Good over rice.
Provided by Jill B. Mittelstadt
Categories World Cuisine Recipes European Italian
Yield 5
Number Of Ingredients 10
Steps:
- Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
- Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
- In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve. Yummy!
Nutrition Facts : Calories 178.6 calories, Carbohydrate 4.2 g, Cholesterol 71.9 mg, Fat 4.5 g, Fiber 0.3 g, Protein 26.8 g, SaturatedFat 1.5 g, Sodium 324.4 mg, Sugar 1.4 g
CHICKEN SCAMPI WITH GARLIC PARMESAN RICE RECIPE
Provided by charlotteh371
Number Of Ingredients 13
Steps:
- 1. Season chicken tenders with salt and pepper to taste and garlic powder. Heat olive oil over medium heat in a large nonstick skillet. Sauté chicken tenders until nicely browned and just cooked through. Remove chicken from skillet, cover chicken then set aside. 2. Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the skillet then sauté garlic for 3 minutes (do not let the garlic burn or become too brown). 3. Increase skillet temperature to medium-high then add white wine. Stir vigorously with a wooden spoon to emulsify the wine into the butter. Cook and stir for approximately 5 minutes or until mixture is reduced by half. Remove and set aside 2 tablespoons of pan sauce to use later. 4. Add rice to skillet then stir and cook for 3-4 minutes or until rice starts to brown just a little. Add chicken broth and remaining 1 teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan then cook for 20 minutes or until rice is tender. Stir once or twice the first 15 minutes of cooking but not more than that. 5. Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice. Drizzle reserved 2 tablespoons of pan sauce over chicken tenders. Cover, remove from heat then let stand for 5 minutes. Garnish dish with more parmesan and chopped fresh parsley if desired. NOTES: Definitely use FRESH minced garlic in this recipe. The stuff in the jar just isn't the same. I really don't think you should substitute anything for the white wine but if you must, combine 1 tablespoon lemon juice with additional chicken broth to measure 1/2 cup Feel free to use shrimp instead of chicken! Since folks often ask, I don't use any particular brand or variety of wine. I most often use chardonnay because that's what I tend to have but pinot grigio and sauvignon blanc are great too. Don't use a "cooking wine" (the saying that you shouldn't cook with wine that's not good enough to drink is great advice) but you don't need to break the bank either. I usually spend about 10 bucks a bottle for the wine I keep around. If you don't drink wine, consider buying a 4-pack of mini bottles (save the remaining bottles for future recipes or give them away to friends)
NOT REALLY CHICKEN SCAMPI
Thrown together in the kitchen...delish!
Provided by Chrissy
Categories Main Dish Recipes Pasta Chicken
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat butter and 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, mushrooms, and garlic in the hot oil-butter mixture until slightly softened, 2 to 3 minutes.
- Heat 1 teaspoon olive oil in a separate skillet; cook and stir chicken in the hot oil until no longer pink in the center, about 10 minutes. Transfer chicken to onion mixture.
- Pour white wine into chicken-onion mixture; bring to a simmer. Add tomatoes, parsley, red pepper flakes, and linguine; mix well. Simmer until heated through, 3 to 5 minutes. Squeeze lemon halves over mixture; toss.
Nutrition Facts : Calories 696.1 calories, Carbohydrate 95.6 g, Cholesterol 79.9 mg, Fat 16 g, Fiber 7.5 g, Protein 41.6 g, SaturatedFat 5.7 g, Sodium 251 mg, Sugar 8.6 g
CHICKEN SCAMPI
This chicken scampi recipe is so delectable that I'm often asked to double it when family members visit over the holidays. I also suggest preparing it with shrimp for a quick convenient alternative that's also delicious. -Janet Lebar, Centennial, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions. Meanwhile, heat a large skillet over medium heat. Add the butter and olive oil; cook the onion and garlic until tender. Sprinkle chicken with salt and pepper; add to skillet. Cook until a thermometer reaches 165°, 3-4 minutes on each side. Remove chicken and keep warm. , In the same skillet, combine the tomato, lemon juice and parsley; heat through. Drain linguine; toss with tomato mixture. Top with chicken and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 619 calories, Fat 35g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 791mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein.
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