Buttery Chicken “Scampi” Pasta
Jamie’s a fan of shrimp scampi, but Jack is not. Turns out they can both agree on this chicken version.
Recipe information
Yield
serves 4
Ingredients
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons olive oil
4 garlic cloves, minced
3/4 cup dry white wine
1 1/4 teaspoons salt, plus additional for seasoning
1/4 teaspoon freshly ground black pepper, plus additional for seasoning
1/8 teaspoon crushed red pepper flakes
3 boneless skinless chicken breast halves, cut into 1 1/2-inch-long strips
1/3 cup chopped fresh parsley
1 1/2 tablespoons freshly squeezed lemon juice
Cooked pasta, such as linguine, for serving
Preparation
Step 1
Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant. Add the wine, the 1 1/4 teaspoons salt, the 1/4 teaspoon pepper, and the red pepper flakes. Simmer until the wine has reduced by half, 3 to 5 minutes.
Step 2
Season the chicken with the additional salt and pepper. Add the chicken to the sauce in the skillet and cook for 5 minutes, or until no longer pink inside and the juices run clear when it is pricked with a fork. Stir in the parsley and lemon juice. Serve over the pasta.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
